1-First: preheat your oven to 350 degrees Fahrenheit and grease a 9×13 baking dish to avoid any sticking issues. In a large bowl, mix the angel food cake mix, one 3.4 oz box of pistachio pudding mix, ½ cup vegetable oil, 3 eggs, and the 20 oz can of crushed pineapple with its juices until everything blends smoothly.

2-Next: Pour the batter into the prepared dish and bake for 30 to 35 minutes, checking with a toothpick to ensure it’s done. Once baked, let the cake cool completely on a wire rack. For the frosting, mix the second 3.4 oz box of pistachio pudding mix with ⅔ cup whole milk until it thickens, then fold in the 8 oz tub of thawed whipped topping until fully combined.

3-Adding Finishing Touches: Frost the cooled cake evenly and chill it in the refrigerator for 2 hours to set the texture. Before serving, sprinkle on chopped pistachios if you like, for that extra nutty crunch. This step-by-step approach makes it accessible for college students or working professionals with limited time.