✅ Step 1: Prep the Cake
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
✅ Step 2: Mix the Batter
In a large bowl, combine:
-
- Angel food cake mix
- Pistachio pudding mix
- Eggs
- Crushed pineapple (with juice)
- Vegetable oil
Beat everything together until smooth and well blended.
✅ Step 3: Bake
Pour the batter into the prepared dish.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before frosting.
✅ Step 4: Make the Frosting
In a separate bowl, whisk the second box of pistachio pudding mix with ⅔ cup milk until thickened.
Fold in the Cool Whip until fully combined into a light, creamy topping.
✅ Step 5: Frost & Chill
Spread the frosting evenly over the cooled cake.
Refrigerate for at least 2 hours to set.
Before serving, sprinkle with chopped pistachios for a little crunch and color.
🧮 Nutrition & Serving Info
-
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
- Calories: ~200 per serving
- Servings: 12
🌟 Tips & Variations
- 🥥 Add a tropical twist by mixing shredded coconut into the batter.
- 🍒 Top with maraschino cherries for a retro look!
- 🍰 Want extra flavor? Add a drop of almond extract to the cake mix.
- 🧊 Always serve chilled for the best texture and taste.