Directions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the angel food cake mix, one box of pistachio pudding mix, vegetable oil, eggs, and the crushed pineapple with its juice. Do not drain the pineapple.
3. Beat with an electric mixer or a whisk until the batter is smooth and fully combined.
4. Pour the batter into the prepared baking dish and spread evenly.
5. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
6. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
7. While the cake is cooling, prepare the frosting. In a medium bowl, whisk together the remaining pistachio pudding mix and whole milk until it thickens.
8. Fold in the thawed Cool Whip gently until the mixture is smooth and fluffy.
9. Once the cake is fully cooled, spread the frosting evenly over the top.
10. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the frosting to set.
11. Before serving, sprinkle chopped pistachios on top if desired. Slice and serve chilled for the best experience.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 2 hours 50 minutes (includes chilling)
Kcal: 310 kcal | Servings: 12 servings
