Pistachio Pineapple Cake

Instructions

1. Prepare the Cake:

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
• In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with juices).
• Using an electric mixer, beat on medium speed for 2 minutes until smooth and well combined.
• Pour the batter into the prepared baking dish and spread evenly.

2. Bake the Cake:

• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and let the cake cool completely before frosting.

3. Make the Frosting:

• In a medium bowl, whisk together the pistachio pudding mix and milk until thickened (about 2 minutes).
• Gently fold in the Cool Whip until fully combined and smooth.

4. Assemble & Chill:

• Spread the frosting evenly over the cooled cake.
• Refrigerate for at least 2 hours (or overnight) to allow flavors to meld.
• Before serving, sprinkle with chopped pistachios (if desired).

Enjoy your delicious Pistachio Pineapple Cake! 😊