Pistachio Pineapple Cake

“Made this last Easter and my dad hasn’t stopped talking about it since! haha. I assured him that I will indeed be making it again this year!”
Pistachio Pineapple Cake
INGREDIENTS
* 1 box angel food cake
* 1 3.4oz box pistachio pudding mix
* ½ cup vegetable oil
* 3 eggs
* 20 oz can crushed pineapple with juices
FROSTING
* 8 oz tub cool whip, thawed
* ⅔ cup whole milk
* 1 3.4oz box pistachio pudding
* Pistachios, chopped for decoration

* Preheat oven to 350 degrees and grease a 9×13 baking dish.
* In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
* Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool.
* To make the frosting: Mix together the second pudding mix and milk until the mixture thickens. Fold in the cool whip until fully combined.
* Frost cake and chill for 2 hours before serving. Top with chopped pistachios if desired