Pistachio Pineapple Cake
This Pistachio Pineapple Cake is a soft, moist dessert packed with the nutty crunch of pistachios and the tropical sweetness of pineapple. Light and buttery, this easy-to-make cake is perfect for any occasion, whether it’s afternoon tea or a special celebration. Serve it plain, dusted with powdered sugar, or topped with cream cheese frosting for an extra indulgent treat!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Instructions
-
Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch cake pan.
-
Prepare Dry Ingredients:
- In a bowl, whisk together flour, baking powder, and salt.
-
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.
-
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.
-
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.
-
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.
Notes
- Frosted Version: Top with cream cheese frosting for extra richness.
- Gluten-Free Option: Use 1:1 gluten-free flour for a gluten-free version.
- Extra Crunch: Sprinkle chopped pistachios on top before baking.
- Extra Moist Cake: Add an extra ¼ cup of sour cream or Greek yogurt to the batter.
Find it online: https://avarecipe.com/pistachio-pineapple-cake/
