Instructions
Step 1: Preheat your oven to 175°C (350°F) and lightly grease a baking dish or line it with parchment paper./n
Step 2: In a large mixing bowl, combine the angel food cake mix, eggs, and water. Beat until smooth and fluffy./n
Step 3: Stir in the crushed pineapple with its juice until fully incorporated./n
Step 4: Add the pistachio pudding mixes and gently fold into the batter until evenly combined./n
Step 5: Pour the batter into the prepared baking dish and spread evenly./n
Step 6: Bake for 30–35 minutes or until the top is golden and a toothpick inserted in the center comes out clean./n
Step 7: Remove from the oven and allow the cake to cool completely./n
Step 8: Slice into squares and top with whipped topping if desired.
Storage and Reheating Tips
Store the dessert in an airtight container in the refrigerator for up to 4 days.
Serve chilled or at room temperature. This dessert does not require reheating.
For best texture and flavor, keep refrigerated and covered to maintain moisture.
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