Get ready for a tropical delight with this Pineapple Paradise Cake! It's a refreshing dessert that's perfect for any occasion.
Ingredients:
- 1 box (34 oz) pistachio pudding mix
- 1 box angel food cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 can (20 oz) crushed pineapple with juices
- 1 tub (8 oz) Cool Whip, thawed
- 2/3 cup whole milk
- Chopped pistachios for decoration
Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine the angel food cake mix, eggs, vegetable oil, and pistachio pudding mix. Beat the mixture until it's nice and smooth.
3. Pour the batter into the prepared pan and spread it evenly.
4. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool completely.
5. In a medium bowl, whisk together the crushed pineapple (including the juices), whole milk, and the remaining pistachio pudding mix. Stir until the mixture thickens, about 2-3 minutes.
6. Gently fold in the thawed Cool Whip.
7. Once the cake has cooled, poke holes all over the top, and then spread the delicious pineapple-pistachio filling over the cake.
8. For the final touch, refrigerate for at least 2-3 hours to let all those flavors meld together.
9. Before serving, sprinkle with chopped pistachios for a lovely crunch!