Instructions:
- Preheat oven to 350°F and grease a 9 x 13-inch baking dish.
- In a large bowl, combine the angel food cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple (with its juice).
- Beat until well blended.
- Pour the batter into the prepared baking dish and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- For frosting, mix pistachio pudding mix and milk until the mixture thickens.
- Stir in thawed Cool Whip until completely blended.
- Frost the cake with the pudding mixture and refrigerate for 2 hours.
- Before serving, sprinkle chopped pistachios on top of the cake for extra crunch and flavor.
- Savor the delicacy of this Pistachio Pineapple Cake with your loved ones!