”My mother-in-law, RIP, used to make this for every holiday and barbecue.
This moist and flavorful cake combines the lightness of angel food cake with the tropical sweetness of pineapple and the nutty richness of pistachio. It’s a simple yet impressive dessert perfect for any occasion.
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Ingredients:
Cake Ingredients:
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| Ingredient | Quantity |
|---|---|
| Angel Food Cake Mix | 1 box |
| Pistachio Pudding Mix (3.4 oz) | 1 box |
| Vegetable Oil | ½ cup |
| Eggs | 3 |
| Crushed Pineapple (with juices) | 20 oz can |
Frosting Ingredients:
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| Ingredient | Quantity |
|---|---|
| Cool Whip, thawed | 8 oz tub |
| Whole Milk | ⅔ cup |
| Pistachio Pudding Mix (3.4 oz) | 1 box |
| Pistachios, chopped (decoration) | As desired |
Instructions:
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13 inch baking dish.
- Combine Cake Ingredients: In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with juices).
- Mix the Batter: Beat the ingredients together until well combined. Ensure there are no large lumps.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool completely in the baking dish.
- Prepare the Frosting: In a separate bowl, mix the second box of pistachio pudding mix with the whole milk. Stir until the mixture begins to thicken.
- Fold in Cool Whip: Gently fold the thawed Cool Whip into the pudding mixture until it is fully combined and the frosting is smooth.
- Frost the Cake: Spread the frosting evenly over the cooled cake.
- Chill: Refrigerate the frosted cake for at least 2 hours before serving to allow the frosting to set.
- Garnish (Optional): Before serving, sprinkle chopped pistachios over the top of the cake for decoration.
