Directions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.

 In a large bowl, combine:

• Angel food cake mix

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• One box of pistachio pudding mix

• ½ cup vegetable oil

• 3 eggs

• Crushed pineapple with its juices

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Beat the mixture using an electric mixer on medium speed until well combined and fluffy.

 Pour the batter into the prepared baking dish and smooth the top.

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

 Let the cake cool completely on a wire rack.

Prepare the frosting: In a separate bowl, whisk together:

• The second box of pistachio pudding mix

• ⅔ cup whole milk

until the pudding thickens.

 Fold in the thawed Cool Whip gently until fully incorporated and fluffy.

 Spread the pistachio frosting evenly over the cooled cake.

 Refrigerate for at least 2 hours to allow the frosting to set and the flavors to meld beautifully.

 Before serving, sprinkle with chopped pistachios for a delightful crunch and presentation.

Tips & Variations

Make it healthier: Use low-fat Cool Whip and skim milk to reduce calories.

Add a keto twist: Replace the cake base with a keto-friendly almond flour sponge and use sugar-free pistachio pudding.

Layer it: For a layered dessert, bake in two 8-inch pans and stack with frosting in between.

Extra tropical touch: Add a splash of coconut extract or a handful of shredded coconut to the batter.

Storage

• Store in the refrigerator, covered, for up to 4 days.

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• This cake does not freeze well due to the whipped topping but can be prepared a day in advance for events.

Time & Yield

• Prep Time: 10 minutes

• Cook Time: 30–35 minutes

• Chill Time: 2 hours

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• Total Time: 2 hours 45 minutes

• Yield: 12 servings

• Calories: Approx. 220 calories per serving

Tools Used

• 9×13 inch baking dish

• Mixing bowls

• Electric mixer

• Spatula

• Measuring cups and spoons