Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry mixture to the butter mixture, alternating with pineapple juice. Start and end with the dry ingredients.
- Gently fold in the crushed pineapple until evenly combined. Avoid overmixing to keep the cake tender.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 6: Prepare the Frosting
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Keep the frosting in the fridge until the cake is completely cool.
Step 7: Assemble and Decorate
- Once the cake has cooled, spread a thick layer of whipped cream frosting evenly on top.
- Sprinkle finely chopped pistachios over the frosting for added crunch and color.
- Optional: Decorate with pineapple slices for an extra tropical touch.
Step 8: Serve and Enjoy
- Slice the cake into generous pieces.
- Each bite offers a perfect harmony of soft, moist cake, nutty pistachio flavor, and sweet, tangy pineapple.
Tips for the Perfect Pistachio Pineapple Cake
- Use fresh pistachios if possible—they enhance both flavor and texture.
- Drain pineapple well to avoid excess moisture that can make the cake dense.
- Chill the frosting before spreading to prevent it from melting into the cake.
- Optional drizzle: Lightly brush pineapple juice over the cake layers for extra juiciness.
This Pistachio Pineapple Cake isn’t just visually appealing; it’s a flavor-packed treat that balances nutty, sweet, and tropical notes in every bite. Perfect for birthdays, holidays, or just a weekend baking adventure, this cake is guaranteed to impress friends and family alike.
If you want, I can also make a simplified 5-step quick version for easy baking without losing flavor. Do you want me to do that?
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