Introduction: If you’re looking for a cake that combines the rich, nutty flavor of pistachios with the refreshing sweetness of pineapple, look no further than this Pistachio Pineapple Cake. This dessert is a delicious fusion of tropical fruit and nutty crunch, creating a soft, moist cake that’s perfect for any occasion. Whether you’re hosting a summer gathering, a birthday celebration, or simply craving a unique cake for dessert, this Pistachio Pineapple Cake will surely impress. With its easy preparation and irresistible flavor, it’s destined to become a new favorite in your baking repertoire.
Ingredients:
1 box of yellow cake mix (or homemade cake base if preferred)
1 small package (3.4 oz) instant pistachio pudding mix
1 cup crushed pineapple, drained (reserve some juice)
1/2 cup vegetable oil
4 large eggs
1/2 cup milk (or pineapple juice from the crushed pineapple)
1/2 cup chopped pistachios (optional, for added texture)
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional for added flavor)
1/4 cup shredded coconut (optional, for extra tropical flair)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.
Prepare the Batter: In a large mixing bowl, combine the yellow cake mix and pistachio pudding mix. Add the eggs, vegetable oil, milk (or pineapple juice), and vanilla extract to the dry ingredients. Use a hand mixer or stand mixer to beat the mixture on medium speed for about 2 minutes, or until the batter is smooth and well combined.
Add the Pineapple and Pistachios: Stir in the drained crushed pineapple, making sure it’s evenly distributed throughout the batter. If you’re adding chopped pistachios, shredded coconut, or both, gently fold them into the batter.
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