Pistachio Pineapple Cake

Pistachio Pineapple Cake combines the nutty richness of pistachios with the tropical sweetness of pineapple to create a unique and flavorful dessert. This cake is moist, tender, and perfect for any occasion, from casual family gatherings to more festive celebrations. The combination of pistachio and pineapple creates a harmonious balance of flavors that is both refreshing and indulgent.

In this guide, you’ll find everything you need to make Pistachio Pineapple Cake, including ingredients, step-by-step instructions, and tips for achieving the best results.

What You’ll Need

Ingredients

For the Cake

• All-Purpose Flour (1 1/2 cups or 190 g): The main dry ingredient that provides structure to the cake.
• Granulated Sugar (1 cup or 200 g): Adds sweetness and helps to tenderize the cake.
• Baking Powder (2 teaspoons or 8 g): Leavening agent that helps the cake rise.
• Salt (1/2 teaspoon or 2 g): Enhances the flavors of the cake.
• Unsalted Butter (1/2 cup or 115 g): Provides richness and moisture. Make sure it’s softened to room temperature.
• Large Eggs (2): Bind the ingredients together and provide structure and richness.
• Crushed Pineapple (1 cup or 240 ml): Adds moisture and a sweet, tropical flavor. Drain the pineapple before measuring to avoid excess liquid.
• Pistachio Pudding Mix (1 package, 3.4 oz or 96 g): Provides flavor and adds moisture to the cake. Use the instant pudding mix, not the cook-and-serve type.
• Vanilla Extract (1 teaspoon or 5 ml): Adds depth of flavor.
• Milk (1/2 cup or 120 ml): Adds moisture to the batter.

For the Frosting

• Cream Cheese (8 oz or 225 g): Provides a rich, tangy base for the frosting. Make sure it’s softened to room temperature.
• Unsalted Butter (1/4 cup or 60 g): Adds creaminess and helps to blend the frosting smoothly.
• Powdered Sugar (2 cups or 240 g): Sweetens the frosting and helps to achieve the desired consistency.
• Pistachio Extract (1/2 teaspoon or 2 ml, optional): Enhances the pistachio flavor in the frosting.
• Chopped Pistachios (1/4 cup or 30 g): For garnish and added texture.

Equipment

• Mixing Bowls: For combining the dry and wet ingredients.
• Electric Mixer: For creaming the butter and sugar and mixing the batter.
• Measuring Cups and Spoons: For accurate measurement of ingredients.
• Cake Pan: 9-inch round or 8×8-inch square pan, greased and floured.
• Cooling Rack: To cool the cake completely before frosting.
• Spatula: For spreading the frosting.

this RECIPE

How to Make

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour your cake pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Add Pineapple and Pistachio Pudding: Fold in 1 cup of crushed pineapple (drained) and 1 package of pistachio pudding mix. Ensure that everything is evenly mixed but avoid over-mixing.

Step 2: Bake the Cake

1. Pour Batter into Pan: Transfer the batter into the prepared cake pan and spread it out evenly with a spatula.
2. Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before frosting.

Step 3: Make the Frosting

1. Cream Butter and Cream Cheese: In a medium bowl, beat together 8 oz of softened cream cheese and 1/4 cup of softened unsalted butter until smooth and creamy.
2. Add Powdered Sugar: Gradually add 2 cups of powdered sugar, beating on low speed until fully combined. Increase speed to medium and beat until the frosting is light and fluffy.
3. Add Pistachio Extract: If using, add 1/2 teaspoon of pistachio extract and mix until incorporated.

Step 4: Frost the Cake

1. Frost the Cake: Once the cake has completely cooled, spread the frosting evenly over the top and sides of the cake using a spatula.
2. Garnish: Sprinkle 1/4 cup of chopped pistachios over the frosted cake for added texture and decoration.
3. Serve: Slice and serve the cake at room temperature. It pairs wonderfully with a cup of coffee or tea.

Serving and Storage Tips

Serving

• Serve Fresh: For the best flavor and texture, serve the cake fresh. The creamy frosting and moist cake are best enjoyed within a day or two of baking.
• Pairings: This cake pairs beautifully with a light fruit salad or a dollop of whipped cream.

Storage

• Refrigeration: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake may be slightly firmer after refrigeration but will remain delicious.
• Freezing: To freeze, wrap the cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Frosting Storage: If you have leftover frosting, store it in an airtight container in the refrigerator for up to 1 week. Re-whip before using if it has hardened.

Mistakes to Avoid

• Overmixing the Batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
• Not Draining the Pineapple: Make sure to drain the crushed pineapple thoroughly to avoid excess moisture, which can affect the texture of the cake.
• Undercooking or Overcooking: Keep an eye on the baking time and test for doneness with a toothpick. Baking time may vary depending on your oven and the size of the pan.

Tips and Tricks

• Use Room Temperature Ingredients: Ensure that the butter, cream cheese, and eggs are at room temperature for a smoother batter and frosting.
• Customize Your Cake: Add extra flavor by mixing in shredded coconut or toasted nuts. You can also experiment with different extracts, such as almond or vanilla, for a unique twist.
• Decorate Creatively: For a more decorative touch, use a piping bag to create decorative patterns with the frosting or add fresh fruit as a garnish.
• Test for Doneness Early: Start checking the cake a few minutes before the recommended baking time to ensure it doesn’t overbake.

FAQ

Can I use other nuts instead of pistachios?

Yes, you can substitute pistachios with other nuts such as almonds, walnuts, or pecans. Just chop them finely and adjust the quantity to your taste.

Can I make this cake gluten-free?

To make this cake gluten-free, use a gluten-free all-purpose flour blend instead of regular flour. Ensure that all other ingredients are also gluten-free.

How can I make this cake dairy-free?

To make a dairy-free version, substitute the butter with a dairy-free alternative like margarine or coconut oil. Use dairy-free milk and a dairy-free cream cheese alternative for the frosting.

Can I add other fruits to the cake?

Yes, you can add other fruits like diced mango or berries to the cake. Just make sure to adjust the moisture content accordingly and avoid overloading the batter.

Conclusion

Pistachio Pineapple Cake is a delightful blend of flavors and textures that brings a touch of elegance and comfort to any occasion. With its moist texture, creamy frosting, and crunchy pistachio topping, this cake is sure to impress your family and friends. By following this detailed guide, you can create a stunning dessert that not only looks beautiful but tastes absolutely delicious.

Whether you’re celebrating a special event or simply indulging in a sweet treat, this Pistachio Pineapple Cake is a fantastic choice. Enjoy the process of baking and savor every bite of this unique and flavorful cake.

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