Pistachio Pineapple Cake

Step 4: Add Eggs and Vanilla

1. Beat in eggs, one at a time, ensuring each is fully incorporated before adding the next.
2. Mix in vanilla extract.

Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter-sugar mixture, alternating with milk. Start and end with the dry ingredients. Mix just until combined.

Step 6: Fold in Pineapple

1. Gently fold in crushed pineapple using a spatula. Avoid overmixing to keep the cake light and tender.

Step 7: Bake the Cake

1. Pour the batter into the prepared cake pan, spreading evenly.
2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool completely in the pan for 10 minutes, then transfer to a wire rack.

Step 8: Prepare the Frosting

1. In a bowl, beat together cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until fluffy.
3. Stir in vanilla extract.

Step 9: Frost the Cake

1. Once the cake is completely cooled, spread a generous layer of cream cheese frosting over the top.
2. Garnish with extra chopped pistachios and pineapple slices if desired.

Tips for the Perfect Cake

• Drain pineapple well: Excess moisture can make the cake soggy.
• Chop pistachios finely: This ensures even distribution and avoids large crunchy bits.
• Optional zest addition: Adding a teaspoon of lemon or lime zest can enhance the tropical flavor.

Serving and Storage

• Serve this cake chilled or at room temperature with a cup of tea or coffee.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

This Pistachio Pineapple Cake is a perfect balance of nutty richness and tropical sweetness, making it a showstopper at any gathering. Its moist texture and creamy frosting guarantee every bite is indulgent yet fresh.

If you want, I can also make a shortcut version with step-by-step photos that makes it visually super easy to follow. It would almost feel like a cooking tutorial! Do you want me to do that?