PISTACHIO PINEAPPLE CAKE

 


*INGREDIENTS

°1 box of angel food cake
°1 can 3.4 oz pistachio pudding mix
°½ cup vegetable oil
°3 eggs
°20 oz crushed pineapple with juice
+ICING
°8 oz whip fresh, thawed
°⅔ cup whole milk
°1 can pistachio pudding 3.4 oz
°Pistachios, chopped for garnish

*PREPARATION

Preheat oven to 350 degrees & greased 9×13 baking dish.
In a large bowl, combine cake mix, pudding mix, oil, eggs and pineapple with juice. Beat until well blended.

Transfer the batter to the prepared baking dish and bake for 30-35 minutes or until an inserted toothpick comes out clean. Let the cake cool.

To make frosting: Mix second pudding mix and milk until mixture thickens. Fold the cold whisk until fully combined.

Frost the cake and refrigerate for 2 hours before serving. Garnish with chop pistachios if desire.

Enjoy !


 

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