Ingredients
Method
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
Prepare the Cake Batter:
- In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix.
- Add the vegetable oil, eggs, and crushed pineapple with juices.
- Beat until well combined and smooth.
Bake the Cake:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the baking dish.
Prepare the Frosting:
- In a bowl, whisk together the pistachio pudding mix and whole milk until thickened.
- Gently fold in the Cool Whip until smooth and combined.
Frost and Chill:
- Spread the frosting evenly over the cooled cake.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Garnish with chopped pistachios if desired.
Notes
- Pistachio Pudding Mix: Essential for the pistachio flavor. Instant pudding mix works best for this recipe.
- Cool Whip: Ensure it is fully thawed before mixing into the frosting.
- Chopped Pistachios: Optional, for added texture and visual appeal.