Pistachio Pineapple Cake

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This creates a smooth, homogenous base for the cake.

Step 4: Mix Dry Ingredients

In a separate bowl, combine the flour, ground pistachios, baking powder, baking soda, and salt. Mix well to distribute the leavening agents evenly.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently, just until combined—overmixing can make the cake dense.

Step 6: Fold in Pineapple

Gently fold in the crushed pineapple. The pineapple adds moisture and a natural sweetness, making every bite succulent.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool Completely

Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Cooling fully ensures the frosting won’t melt when applied.

Step 9: Prepare the Frosting

Beat the butter for the frosting until creamy. Gradually add the powdered sugar, one cup at a time, beating until fluffy. Add vanilla extract and milk or cream, adjusting for the desired consistency.

Step 10: Frost and Garnish

Once the cake is completely cooled, spread the frosting evenly over the top and sides. Sprinkle crushed pistachios over the frosting for a beautiful finishing touch and added crunch.

Tips for Success

• Drain the pineapple well – excess moisture can make the cake soggy.
• Use unsalted pistachios – it allows you to control the sweetness and balance flavors.
• Optional flavor boost – a teaspoon of orange zest in the batter enhances the tropical profile.
• Storage – store in an airtight container in the fridge for up to 4 days. The cake also freezes well for up to 2 months.

The Pistachio Pineapple Cake is not just a dessert; it’s a tropical experience. The nutty richness of pistachios pairs beautifully with the tangy sweetness of pineapple, creating a cake that’s moist, flavorful, and visually stunning. Perfect for birthdays, tea parties, or as a simple indulgence, this cake is sure to impress anyone who takes a bite.

If you want, I can also make a version with layers and a pineapple-pistachio glaze that looks bakery-level fancy, step by step. It makes it even more luxurious!

Do you want me to do that?