PISTACHIO PINEAPPLE CAKE
This easy-to-make dessert seamlessly blends the light and airy texture of angel food cake with the nutty richness of pistachio pudding, all complemented by the tropical sweetness of crushed pineapple. Topped with a luscious pistachio-infused frosting and adorned with chopped pistachios, this cake is a true treat for your senses. Follow our simple steps for a baking experience that results in a moist and flavorful Pistachio Pineapple Cake, perfect for any occasion.
INGREDIENTS:
1 box of angel food cake
1 3.4oz box of pistachio pudding mix
½ cup vegetable oil
3 eggs
20 oz can crushed pineapple with juices
FROSTING:
8 oz tub of thawed cool whip
⅔ cup whole milk
1 3.4oz box pistachio pudding
Chopped pistachios for decoration
PREPARATION:
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