Ingredients:
1 package of angel food cake
One box of pistachio pudding mix, 3.4 ounces.
1/2 cup of vegetable oil
3 huevos
20-ounce can of crushed pineapple with its juice.
Icing:
8 ounces of thawed whipped topping
Two-thirds cup of whole milk
One box of pistachio pudding mix. Chopped pistachios for topping.
You my also like:
CAJUN SHRIMP AND STEAK ALFREDO PASTA
rack Proof: New York Style Cheesecake
PREPARATION:
How to Prepare a Cake with Pistachios and Pineapple
Heat the oven to 350 degrees and grease a baking dish that is 9×13 inches in size. In a big bowl, combine the cake mix, pudding mix, oil, eggs, and pineapple with its juices. Mix until everything is well blended. Put the batter in the baking dish and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let the cake cool down. To prepare the icing: Combine the second pudding mix with milk until it becomes thick. Mix the cool whip gently until it is well blended. Put the cake in the fridge for 2 hours before you serve it. Sprinkle with chopped pistachios if you like.
Enjoy !
