**Ingredients:**
– 1 box angel food cake mix
– 1 3.4oz box pistachio pudding mix
– ½ cup vegetable oil
– 3 eggs
– 20 oz can crushed pineapple with juices
**For the Frosting:**
– 8 oz tub cool whip, thawed
– ⅔ cup whole milk
– 1 3.4oz box pistachio pudding mix
– Pistachios, chopped for decoration
**Instructions:**
- **Prepare the Cake Batter:**
– Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
– In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix. Add the vegetable oil, eggs, and crushed pineapple with its juices. Mix until well combined.
- **Bake the Cake:**
– Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
– Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- **Cool the Cake:**
– Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
- **Prepare the Frosting:**
– In a medium mixing bowl, whisk together the cool whip, whole milk, and pistachio pudding mix until smooth and creamy.
- **Frost the Cake:**
– Once the cake has cooled, spread the pistachio frosting evenly over the top of the cake.
- **Garnish and Serve:**
– Sprinkle the chopped pistachios over the frosting for a decorative touch.
– Slice the cake into squares and serve chilled or at room temperature. Enjoy!