Pistachio Pineapple Cake

Pistachio Pineapple Cake is a delightful dessert that combines the nutty flavor of pistachios with the tropical sweetness of pineapple. This moist and flavorful cake is perfect for any occasion, topped with a light and creamy pistachio frosting for an irresistible finish.

Ingredients

• 1 box yellow cake mix
• 1 box 3.4 oz instant pistachio pudding mix
• 4 large eggs
• 1 cup vegetable oil
• 1 can 20 oz crushed pineapple, undrained
• 1/2 cup chopped pistachios (optional)

For the Frosting:

• 1 box 3.4 oz instant pistachio pudding mix
• 1 tub 8 oz whipped topping such as Cool Whip, thawed
• 1/2 cup milk
• Extra crushed pistachios for garnish

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, and crushed pineapple (with juice). Mix until smooth, then fold in the chopped pistachios if desired.
3. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
4. Let the cake cool completely.

For the frosting:

1. In a separate bowl, whisk together the second box of pistachio pudding mix, milk, and thawed whipped topping until smooth.
2. Spread the frosting evenly over the cooled cake and sprinkle with extra crushed pistachios for garnish.
3. Chill until ready to serve. Enjoy your Pistachio Pineapple Cake!

Servings and Timing

This recipe yields about 12 servings. The total time for preparation and baking is approximately 1 hour, with active preparation taking about 15 minutes.

Variations

• Substitute crushed pineapple with crushed mandarin oranges for a different fruity twist.
• Add coconut flakes to the batter for a tropical flair.
• Use vanilla or cream cheese frosting instead of pistachio for a different flavor profile.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. For best texture, consume cold or at room temperature; there’s no need to reheat.

10 FAQs

1. Can I make this cake ahead of time?
   Yes, this cake can be made a day in advance. Just keep it refrigerated.
2. Can I use fresh pineapple instead of canned?
   While canned pineapple is recommended for moisture, fresh pineapple can be used if finely chopped and drained well.
3. Is this cake suitable for freezing?
   Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months.
4. Can I substitute the yellow cake mix?
   Yes, you can use a gluten-free cake mix for a gluten-free version.
5. What can I use instead of whipped topping?
   You can substitute with homemade whipped cream, though the texture and stability may differ.
6. How do I know when the cake is done?
   The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Can I add more pistachios to the cake?
   Yes, feel free to increase the amount of pistachios for extra flavor and crunch.
8. What if I don’t have a 9×13-inch pan?
   You can use two 8-inch round cake pans or a bundt pan, adjusting the baking time as needed.
9. How can I make the cake more colorful?
   Consider adding a few drops of food coloring to the batter for a more vibrant look.
10. Is this cake suitable for a potluck?
    Absolutely! This cake is perfect for sharing and will be a hit at any gathering.

Conclusion

Pistachio Pineapple Cake is a unique and delicious dessert that brings together the rich flavors of pistachios and the sweetness of pineapple. Easy to prepare and beautiful to present, this cake is sure to impress at any gathering or celebration. Treat yourself and your loved ones to this delightful creation!

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