Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together flour, sugar, baking soda, and salt.
• In a separate bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Gently fold in the drained crushed pineapple and chopped pistachios.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.