*PISTACHIO PINEAPPLE CAKE*

“Made this last Easter and my dad hasn’t stopped talking about it since! haha. I assured him that I will indeed be making it again this year!”
Must express something to keep getting my recipes…. Thank you.
Recipe in (c.o.m.m.e.n.t ).

Ingredients:

• 1 box angel food cake
• 1 3.4oz box pistachio pudding mix
• ½ cup vegetable oil
• 3 eggs
• 20 oz can crushed pineapple with juices

FROSTING

• 8 oz tub cool whip, thawed
• ⅔ cup whole milk
• 1 3.4oz box pistachio pudding
• Pistachios, chopped for decoration

Preparation:

1. Preheat oven to 350 degrees and grease a 9×13 baking dish.
2. In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
3. 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.
4. To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined.
5. Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired.