Tropical pistachio-pineapple cake

INGREDIENTS:

 ⅔ cup whole milk
 1 3.4 oz can pistachios

DIRECTIONS:

 Preheat the oven to 350 degrees and grease a 9×13 baking pan.
 In a large bowl, mix cake mix, pudding mix, butter, egg, pineapple and juice. Whisk until well combined.
 Place the shells on the prepared plate and bake for 30-35 minutes or until an inserted toothpick comes out loose. Let the cake cool.
 To prepare the cream: Mix the second pudding mixture with the milk until combined. Add glaze until completely mixed.  Before serving, let the cake cool and keep it in the refrigerator for 2 hours. If desired, top with chopped pistachios.