For the Frosting

Instructions

Step 1: Prepare the Batter
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with its juices. Beat until smooth and fully blended.

Step 2: Bake
Pour the batter into the prepared pan and 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 3: Make the Frosting
In a bowl, whisk together the second box of pistachio pudding mix and the milk until thickened.
Gently fold in the Cool Whip until smooth and fluffy.

Step 4: Frost and Chill
Spread the frosting evenly over the cooled cake. Refrigerate for at least 2 hours before serving.
Garnish with chopped pistachios if desired.

 Light, creamy, and bursting with tropical flavor — this Pistachio Pineapple Cake is perfect for potlucks, holidays, or any time you want an easy, crowd-pleasing dessert.