Pistachio Pineapple Cake

Why You’ll Love This Recipe

• Moist & Flavorful: The crushed pineapple keeps the cake soft and tender.
• Nutty & Sweet: Chopped pistachios add a delightful crunch.
• Simple & Elegant: Easy to make, yet impressive enough for guests.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• ½ cup chopped pistachios
• 1 cup crushed pineapple, drained

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9-inch cake pan.

2. Prepare Dry Ingredients:

• In a bowl, whisk together flour, baking powder, and salt.

3. Mix Wet Ingredients:

• In another bowl, cream butter and sugar until light and fluffy.
• Beat in eggs, one at a time, then stir in vanilla extract.

4. Combine & Fold In Additions:

• Gradually mix in the flour mixture, alternating with milk, beginning and ending with flour.
• Gently fold in pistachios and crushed pineapple.

5. Bake the Cake:

• Pour batter into the prepared pan and smooth the top.
• Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Serve:

• Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• Slice and enjoy as is, or dust with powdered sugar for an elegant touch.

Servings and Timing

• Servings: 8
• Preparation Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 70 minutes
• Calories: 350 kcal per slice

Variations

• Frosted Version: Top with cream cheese frosting for extra richness.
• Gluten-Free: Use 1:1 gluten-free flour for a gluten-free version.
• Extra Crunch: Sprinkle chopped pistachios on top before baking.

Storage/Reheating

• Storage: Keep at room temperature in an airtight container for up to 3 days or refrigerate for up to 5 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and drain excess juice before using.

How do I make the cake extra moist?

Add an extra ¼ cup of sour cream or Greek yogurt to the batter.

What can I serve with this cake?

It pairs well with whipped cream, vanilla ice cream, or a drizzle of honey.

Conclusion

This Pistachio Pineapple Cake is a delightful balance of nutty and tropical flavors with a soft, tender crumb. Whether enjoyed plain or with a topping, it’s sure to be a crowd-pleaser!

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