Okay, picture this: a warm slice of cake, the sweet tang of pineapple playing with the nutty richness of pistachios, all topped with a luscious, creamy glaze. That’s my Pistachio Pineapple Cake in a nutshell! It’s like a Pineapple upside-down cake decided to go on a fancy vacation to Italy and came back with a serious pistachio obsession. Seriously, this cake is ridiculously easy to make, and every time I bake it, the aroma alone has my family practically glued to the kitchen counter. I swear, it vanishes faster than I can say “seconds!”
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What is pistachio pineapple cake?
Think of it as the ultimate comfort cake with a tropical upgrade. It’s essentially a moist, tender cake base studded with chunks of juicy pineapple and crunchy pistachios. The pistachios add a wonderful savory note that balances the sweetness of the pineapple perfectly. Then, we’re talking a simple glaze, which just seals the deal. It’s not overly sweet, which is key for me because I want to taste all those individual flavors. This is the cake you bake when you want something a little bit special without having to spend hours in the kitchen. It’s a crowd-pleaser, a conversation starter, and, honestly, my go-to dessert when I want to impress without stressing.
Why you’ll love this recipe?
Okay, where do I even begin? First and foremost, the flavor. The combination of sweet pineapple and nutty pistachios is just *chef’s kiss*. It’s unexpected but it totally works. What I love most about this is the simplicity. It’s seriously one of the easiest cakes I make. You don’t need any fancy equipment or pastry chef skills. Plus, it’s relatively budget-friendly, especially if you catch pineapple on sale (I always buy extra!). It uses pretty standard ingredients that you probably already have in your pantry.
But beyond the flavor and ease, this Pistachio Pineapple Cake is incredibly versatile. You can serve it for breakfast with a cup of coffee, as a show-stopping dessert after dinner, or even pack it for a picnic. It’s perfect for any occasion, big or small. It’s also similar to my hummingbird cake recipe, but with a distinct tropical twist. I tested this recipe with both canned and fresh pineapple and honestly, canned works just as well, which is a lifesaver when I’m short on time.
How do you make a pineapple pistachio cake?
Quick Overview
This Pistachio Pineapple Cake comes together in just a few easy steps. We’re talking mixing the dry ingredients, combining the wet, gently folding in the pineapple and pistachios, and baking it to golden perfection. The glaze is a simple mix of powdered sugar and milk (or juice!), drizzled over the cooled cake. Don’t let baking intimidate you; this recipe is foolproof, even if you’re a beginner. It’s really more about layering the flavours than about tricky techniques.
Ingredients
For the Main Batter: What are some examples?
* 2 1/2 cups all-purpose flour: I prefer unbleached, but either works.
* 1 1/2 cups granulated sugar: Feel free to reduce slightly if you prefer a less sweet cake.
* 3 1/2 teaspoons baking powder: Make sure it’s fresh!
* 1/2 teaspoon salt: Balances the sweetness.
* 1/2 cup (1 stick) unsalted butter, softened: It needs to be soft to incorporate properly.
* 1 cup milk: Whole milk gives the best flavor, but you can use 2% or even almond milk.
* 2 large eggs: Room temperature eggs are ideal.
* 1 teaspoon vanilla extract: Adds warmth and depth of flavor.
For the Filling:
* 1 (20 ounce) can crushed pineapple, well-drained: Draining is key to prevent a soggy cake.
* 1 cup shelled pistachios, roughly chopped: I like to buy them already shelled to save time. I find the unsalted ones are best to prevent a salty flavour.
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps. * 4-6 tablespoons milk: * 1/2 teaspoon vanilla extract: 1/4 teaspoon almond extract. Add to your desired consistency. Optional, but adds a nice touch.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I always line the bottom with parchment paper for easy removal. This is one step I never skip – makes cleanup a breeze!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. How do you whisk baking powder? I learned the hard way that clumpy baking powder = unevenly risen cake!
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the butter and milk until light and fluffy. Set aside. Is it necessary to beat the eggs one at a time, then stir in the vanilla extract? If butter is melted, it will not cream properly. The mixture should be nice and fluffy; this incorporates air, which leads to a lighter cake.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If you overmix flour, you will get a tough cake. If you add pineapple and pistachios, you’ll get a few streaks of flour.
Step 5: Prepare Filling
Make sure your crushed pineapple is really well-drained. I usually press it between paper towels to remove excess moisture. How do you prevent cake from becoming soggy?
Step 6: Layer & Swirl
Gently fold in the crushed pineapple and chopped pistachios into the batter. Be gentle. Don’t deflate the batter. Distribute evenly throughout.
Step 7: Bake
What is the best way to spread the batter in a baking pan? Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so start checking for doneness around 30 minutes. If the top is browning too quickly, you can tent it with foil.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk (or both). How do I make a smooth paste with pineapple juice and vanilla extract? Once the cake is completely cool, drizzle the glaze over the top. I like to use a spoon and let it drip down the sides.
Step 9: Slice & Serve
Let the glaze set for a few minutes before slicing and serving. I think this cake is best served at room temperature. You can garnish with extra chopped pistachios for a pretty presentation.
What is the best way to serve it?
What are some good ways to serve this Pistachio Pineapple Cake?
For Breakfast:Pair it with a strong cup of coffee or latte. I love serving a small slice of bread with roasted nuts for wholesome breakfast.
For Brunch:How do you serve your brunch spread by slicing the cake and arranging it on a platter with fresh berries and toppings? What is Whipped Cream? Serve with mimosas or sparkling cider.
As Dessert:Serve warm with vanilla ice cream or Whipped Cream. What’s not to like about caramel sauce?
For Cozy Snacks:Cut into smaller squares and enjoy with a cup of tea or Hot Chocolate on chilly evenings. What is the perfect comfort food?
My family has a tradition of having this cake every year for Easter brunch. Is it a staple? Last year, my son requested it for his birthday instead of a traditional birthday cake!
How do you make a perfect pineapple cake?
What are some tips for making a Pistachio Pineapple Cake?
Pineapple PrepMake sure to drain the crushed pineapple really well. Excess moisture will result in a soggy cake. I like to press it between paper towels until it’s almost dry.
Mixing Advice:Be careful not to overmix the batter. Overmixing develops gluten in the flour and results in a tough cake. Mix until just combined.
Ingredient Swaps:If you don’t have pistachios, you can substitute chopped walnuts or pecans. Can almond extract be used in place of vanilla extract for a slightly different flavor?
Baking Tips: Keep a close eye on the cake while it’s baking. Every oven is different, so start checking for doneness around 30 minutes. If the top is browning too quickly, you can tent it with foil.
Glaze Variations:For a tangier glaze, substitute lemon juice for some of the milk. If you like a sweet glaze, you can also add salt to it.
I’ve learned that letting the cake cool completely before glazing is super important. I made a mistake once and ended up with sticky mess!
Storing and Reheating Tips
Here’s how to properly store and reheat your Pistachio Pineapple Cake:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. Make sure it’s covered tightly to prevent it from drying out.
Refrigerator Storage: For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for best flavor.
Freezer Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Glaze Timing Advice: I recommend glazing the cake just before serving for the best appearance. If you glaze it ahead of time, the glaze may become sticky.
Frequently Asked Questions
Final Thoughts
This Pistachio Pineapple Cake is more than just a recipe; it’s a slice of sunshine and a celebration of simple flavors. I truly believe that anyone can make this cake and be proud of the result. It’s a recipe that brings joy to my kitchen every time, and I hope it will do the same for you. If you love this cake, you might also enjoy my Coconut Cream Cake or my Lemon Blueberry Cake – they’re all easy to make and packed with flavor!
Happy baking! I can’t wait to hear how yours turns out. Leave a comment below and let me know if you tried it and how you adapted it! I love seeing your creations!
Pistachio Pineapple Cake: 7 Reasons It's Your Next Dessert Win!
Ingredients
Main Ingredients
- 1 box white cake mix Use a 15.25 oz box
- 3.4 oz instant pistachio pudding mix Powder only
- 0.75 cup vegetable oil
- 4 large eggs Room temperature
- 1 can crushed pineapple Use with juice, 20 oz can
- 16 oz whipped topping Thawed
- 1.33 cup whole milk Cold
- 0.5 cup chopped pistachios For garnish
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix white cake mix, pistachio pudding mix, vegetable oil, eggs, and crushed pineapple with juice until smooth.
- Pour batter into the prepared pan, spreading evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- For frosting, whisk milk and pistachio pudding mix until thickened. Fold in whipped topping gently.
- Spread frosting over the cooled cake and sprinkle with chopped pistachios.
- Refrigerate for at least 2 hours before serving.
