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

8 oz tub cool whip, thawed
⅔ cup whole milk
1 3.4oz box pistachio pudding
Pistachios, chopped for decoration

Preheat your oven to 350 degrees and generously grease a 9×13 baking dish to ensure easy removal of the cake later.
In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juices. Mix well until all the ingredients are thoroughly combined.
Transfer the batter to the prepared baking dish and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
For the frosting:

In a separate bowl, whisk together the second box of pistachio pudding mix and whole milk until the mixture thickens.
Gently fold in the thawed cool whip until it is fully incorporated into the pudding mixture.
Once the cake has cooled, generously spread the frosting over the top, ensuring even coverage.
For an added touch, sprinkle the chopped pistachios on top of the frosting to create a delightful decoration.
Chill the cake in the refrigerator for at least 2 hours before serving. This will allow the flavors to meld together and create a perfect texture.
Get ready to indulge in a slice of this delectable Pistachio Pineapple Cake. The moist and flavorful cake paired with the creamy pistachio frosting is a match made in dessert heaven. Enjoy!