Description
Pistachio Pineapple Cake is a delightful, moist cake with a unique blend of flavors. The nutty pistachio pairs perfectly with sweet pineapple for a refreshing and decadent dessert.
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup crushed pineapple, undrained
- 1/2 cup chopped pistachios (plus extra for garnish)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 2 cups powdered sugar
- 1/4 cup crushed pineapple, well-drained
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
- Preheat the oven to 175°C (350°F). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Make the Cake Batter:
- In a large bowl, combine the cake mix, undrained crushed pineapple, chopped pistachios, vegetable oil, eggs, and vanilla extract.
- Mix until smooth and well combined.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Frosting:
- In a medium bowl, beat together the softened butter and cream cheese until creamy.
- Gradually add the powdered sugar and continue to beat until smooth.
- Stir in the well-drained crushed pineapple and vanilla extract.
- Frost and Garnish:
- Once the cake is completely cooled, frost with the pineapple cream cheese frosting.
- Garnish with additional chopped pistachios, if desired.
- Serve:
- Slice and serve. Enjoy this moist and flavorful cake as a perfect ending to any meal.
Notes
- For a richer flavor, lightly toast the pistachios before adding them to the batter.
- Ensure the pineapple is well-drained to avoid a soggy cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g