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PISTACHIO PINEAPPLE CAKE

  • 8 oz tub cool whip, thawed
  • ⅔ cup complete milk
  • 1 3.4oz field pistachio pudding
  • Pistachios, chopped for adornment

PREPARATION

  1. Preheat oven to 350 levels and grease a 9×13 baking dish.
  2. In a big bowl, combine collectively the cake combine, pudding combine, oil, eggs, and pineapple with juices. Beat till effectively mixed.
  3. Switch batter to the ready baking dish and bake for 30-35 minutes or till an inserted tooth decide comes out clear. Enable cake to chill.
  4. To make the frosting: Combine collectively the second pudding combine and milk till the combination thickens. Fold within the cool whip till totally mixed.
  5. Frost cake and chill for two hours earlier than serving. High with chopped pistachios if desired.

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