✅ Step 4: Pour and Bake
Pour the batter into your prepared pan(s). Smooth the top with a spatula.
- For 9×13 pan: Bake for 35–40 minutes
- For two 9-inch rounds: Bake for 30–35 minutes
Check doneness with a toothpick—if it comes out clean from the center, the cake is ready.
✅ Step 5: Cool Completely
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool fully if you’re frosting it. If not using frosting, it’s delicious served warm too!
🧁 Optional Frosting: Light & Fluffy Pistachio Pineapple Topping
🌟 Step 6: Make the Frosting
In a mixing bowl, combine the pistachio pudding mix with the crushed pineapple (with juice). Stir until thickened.
Fold in the whipped topping until fully blended. Chill the frosting in the refrigerator for 15–20 minutes before spreading.
🌟 Step 7: Frost the Cake
Once the cake is completely cool, spread the fluffy frosting evenly over the top. You can sprinkle extra chopped pistachios or even shredded coconut for decoration.
🍰 Serving Suggestions
- Serve chilled or at room temperature.
- Pairs beautifully with iced tea or coffee.
- Add a maraschino cherry or mint leaf for a decorative touch.
🔁 Variations
- Bundt Version: Bake in a bundt pan for 50–55 minutes and drizzle with glaze instead of frosting.
- Gluten-Free: Use a gluten-free cake mix and ensure the pudding is GF as well.
- Vegan Twist: Use egg replacer and dairy-free whipped topping alternatives.
🧠 Final Thoughts
Pistachio Pineapple Cake is a magical marriage of nutty and tropical flavors that’s impossible to forget. Whether you serve it at a spring brunch, a family potluck, or as a just-because treat, it’s guaranteed to surprise and delight your guests. Easy to make and endlessly customizable, it might just become your new signature dessert!
Would you like a printable version or a version adapted for cupcakes?
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