Pistachio Pineapple Cake

Instructions

1. Prepare the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
  2. In a large mixing bowl, combine the cake mix and pistachio pudding mix.
  3. Add the eggs, vegetable oil, and crushed pineapple (with juice). Mix until smooth.
  4. Fold in the chopped pistachios.
  5. Pour the batter into the prepared pan(s) and smooth the top.
  6. Bake for 30–35 minutes (for a 9×13 pan) or 25–30 minutes (for round pans), or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack.

2. Make the Frosting:

  1. In a large bowl, beat the cream cheese and butter together until light and fluffy.
  2. Gradually add the powdered sugar, one cup at a time, mixing until smooth.
  3. Stir in the pineapple juice and vanilla extract.

3. Frost the Cake:

  1. Once the cake has cooled, spread the frosting evenly over the top (and sides if layered).
  2. Sprinkle the finely chopped pistachios over the frosting for a decorative touch.

4. Garnish and Serve:

  • Garnish with additional crushed pineapple, whole pistachios, or mint leaves for an elegant presentation.
  • Slice and enjoy!

Tips:

  • Make it nut-free: Omit the pistachios for a pineapple-only version.
  • Moisture boost: Brush the cake layers with a bit of pineapple juice before frosting.
  • Storage: Keep the cake refrigerated due to the cream cheese frosting.

This Pistachio Pineapple Cake is sure to impress with its unique combination of flavors and textures! 🎂✨