Step 3: Add the Wet Ingredients
Crack in the eggs, then pour in the vegetable oil. Add the entire can of crushed pineapple, including the juice. The pineapple liquid is essential—it replaces water and keeps the cake exceptionally moist.
Step 4: Mix the Batter
Using a hand mixer or whisk, beat the mixture for about 2–3 minutes, until the batter is smooth and slightly thick. If desired, gently fold in the chopped pistachios for extra texture.
Step 5: Pour and Bake
Pour the batter evenly into the prepared pan. Smooth the top with a spatula, then place it in the preheated oven.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Cake
Remove the cake from the oven and allow it to cool completely in the pan. Cooling is important, especially if you plan to frost it, as warm cake can cause the topping to melt.
Step 7: Add the Finishing Touch
Once cooled, spread a layer of whipped topping or whipped cream over the cake. Sprinkle additional chopped pistachios on top for a beautiful and flavorful garnish.
Serving and Storage Tips
- Serve chilled or at room temperature for best flavor
- Store covered in the refrigerator for up to 4 days
- The cake actually tastes better the next day as the flavors deepen
Final Thoughts
Pistachio Pineapple Cake is proof that simple ingredients can create extraordinary results. Moist, colorful, and full of nostalgic charm, this cake is perfect for when you want an easy dessert that still feels special. Whether served at a family gathering or enjoyed as a sweet treat during the week, it’s a recipe that never goes out of style.
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