Pistachio Pineapple Cake

Pistachio Pineapple Cake: A Step-by-Step Guide

If you’re looking for a dessert that’s both unique and irresistibly delicious, the pistachio pineapple cake is a perfect choice. This moist, flavorful cake combines the nutty richness of pistachios with the tropical sweetness of pineapple, making it a standout treat for any occasion. Here’s a detailed guide to making this delightful dessert from scratch.

Ingredients:

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1 package (3.4 oz) instant pistachio pudding mix
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 large eggs
½ cup vegetable oil
1 cup buttermilk (or plain yogurt)
1 can (20 oz) crushed pineapple (with juice)
1 teaspoon vanilla extract
½ cup chopped pistachios (optional, for added crunch)

For the Frosting:

1 package (8 oz) cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons pineapple juice (reserved from the canned pineapple)
½ cup chopped pistachios (for garnish)
Pineapple slices or chunks (optional, for decoration)

Step-by-Step Instructions:

Step 1: Prepare Your Baking Tools

Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, pistachio pudding mix, baking soda, baking powder, and salt.
Whisk the ingredients together until evenly blended.

Step 3: Combine the Wet Ingredients

In another bowl, beat the eggs with a whisk.
Add the vegetable oil, buttermilk, vanilla extract, and the entire can of crushed pineapple (including the juice).
Mix until smooth.

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