Here’s a delicious Pistachio Pineapple Cake recipe—moist, nutty, and tropical 🍍🌰
🍰 Pistachio Pineapple Cake
Ingredients
Cake
- 1 cup (125 g) all-purpose flour
- 1 cup (125 g) cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 cup crushed pineapple, drained
- ½ cup chopped pistachios (plus extra for topping)
- ½ cup sour cream or plain yogurt
Frosting / Topping (optional)
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract
- Chopped pistachios for garnish
- Pineapple slices or tidbits (optional)
Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round or square cake pan.
2️⃣ Dry Ingredients
- Whisk together flours, baking powder, baking soda, and salt in a bowl.
3️⃣ Cream Butter & Sugar
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well.
- Mix in vanilla and almond extract.
4️⃣ Combine Ingredients
- Alternate adding dry ingredients and sour cream to butter mixture.
- Fold in drained crushed pineapple and chopped pistachios.
5️⃣ Bake
- Pour batter into prepared pan.
- Bake 35–45 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
6️⃣ Frosting / Optional Glaze
- Mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over cooled cake.
- Garnish with extra pistachios and pineapple slices.
✨ Tips & Variations
- Moist cake: use crushed pineapple with juice, reduce sugar slightly.
- Pistachio flavor: add ½ tsp almond extract for extra nuttiness.
- Layered cake: bake two layers, spread frosting or pineapple cream in between.
- Healthier option: replace ¼ cup butter with Greek yogurt.
If you want, I can also give you:
- Upside-down pistachio pineapple cake
- Pineapple pistachio bundt cake
- Mini cupcakes version
- Cream cheese frosting variation
Do you want the classic sheet cake style or a bundt/upside-down version?
