mouth-watering dessert





Preheat the oven to 350°F and grease a 9×13 inch baking dish.


In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with its juice). Beat until well combined.


Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.


For the frosting, mix the pistachio pudding mix and milk together until the mixture thickens. Fold in the thawed Cool Whip until fully combined.


Frost the cake with the pudding mixture and chill for 2 hours.


Before serving, sprinkle chopped pistachios on top of the cake for an extra crunch and flavor.


Enjoy the deliciousness of this Pistachio Pineapple Cake with your loved ones!

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