Ingredients:
3 eggs
1 box angel food cake
½ cup vegetable oil
20 oz can crushed pineapple with juices
8 oz tub cool whip, thawed
1 3.4oz box pistachio pudding mix
⅔ cup whole milk
1 3.4oz box pistachio pudding
Pistachios, chopped for decoration
Directions:
Preheat oven to 350 degrees and grease a 9×13 baking dish.
In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices.
Beat until well combined.
Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean.
Allow cake to cool.
To make the frosting: Mix together the second pudding mix and milk until the mixture thickens.
Fold in the cool whip until fully combined.
Frost cake and chill for 2 hours before serving.
Top with chopped pistachios if desired.
PrepTime: 10 minutes | CookTime: 30-35 minutes | Total Time: 2 hours 45 minutes | Calories: Approximately 220 calories per serving | Servings: 12 servings