• Heat oven to 350°. Spray a 9x13 baking pan with cooking spray.
• In a large mixing bowl, or the bowl of a stand mixer, combine cake mix, instant pudding mix, oil, eggs, and crushed pineapple (do not drain!).

  Beat with a handheld mixer on medium-high speed for 2 minutes, or until combined well.
  1 box (15.25) yellow cake mix, 1 box (3.4 oz) instant pistachio pudding mix, 1/2 cup canola or vegetable oil, 3 large eggs, 1 can (20 oz) crushed pineapple
• Pour batter into prepared baking dish and spread out evenly.
• Bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out clean.
• Let cool completely on a cooling rack.

Pistachio Frosting

• Do not frost the cake until the cake is completely cooled.
• Add both milks and instant pistachio pudding into a mixing bowl. Whisk together for 1-2 minutes until it's mixed well. Let sit for 5 minutes to thicken up.
  3/4 cup half and half milk, 1/2 cup heavy cream, 1 box (3.4 oz) instant pistachio pudding mix
• Stir in the Cool Whip until everything is mixed well. Frost the cake.
  8 oz Cool Whip
• Cover the pan with tin foil or a lid and let refrigerate for 4-6 hours, or overnight for best results, before serving.

  ^{* It's not completely necessary to refrigerate the cake before serving but I find that it tastes best that way. The frosting gets really thick and the cake soaks in all the flavors.}
  chopped pistachios