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

DIRECTIONS:

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 …