Tropical Pistachio Pineapple Delight

Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.

Prepare the Cake Batter:
In a large bowl, combine the yellow cake mix, 1 package of pistachio pudding mix, eggs, vegetable oil, and the can of crushed pineapple with juice. Mix until everything is well combined.

Add the Pistachios:
Gently fold in the chopped pistachios to the batter.

Bake:
Pour the batter into the prepared pan, spreading it out evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cake:
Allow the cake to cool completely in the pan.

Prepare the Pistachio Topping:
In a medium bowl, whisk together the cold milk and the remaining package of pistachio pudding mix until thickened. Then, fold in the whipped topping and mix well.

Top the Cake:
Spread the pistachio topping over the cooled cake.

Chill:
Refrigerate for at least 1 hour before serving to let the flavors set.

Nutrition (Per Serving):
Calories: 320 kcal

Servings: 12 servings

This cake is perfect for a refreshing dessert with a tropical twist and nutty crunch. Enjoy!