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Pistachio Pineapple Cake

A moist and flavorful cake featuring bright pineapple and crunchy pistachios, perfect for impressing guests at any gathering.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 box cake mix (vanilla or yellow) You could also use pineapple or white cake mix.
  • 1 box instant pistachio pudding mix This is key for flavor.
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 can crushed pineapple (well-drained) Juice included for moisture.
  • 1 cup unsalted shelled pistachios Toast for extra flavor if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the cake mix, instant pistachio pudding mix, eggs, oil, and crushed pineapple (juice and all).
  3. Using an electric mixer, mix on low speed until blended, then increase speed to medium until the batter is smooth.
  4. Fold in the pistachios, reserving a few for garnish if desired.
  5. Pour the batter into a greased 9x13 inch pan (or bundt pan) and spread evenly.
  6. Bake for 30-35 minutes, or until a knife inserted in the center comes out mostly clean.
  7. Allow to cool before serving.
Serving Suggestions
  1. Top with whipped cream and extra toasted pistachios for garnish.
  2. Add slices of fresh pineapple or a sprinkle of citrus zest for brightness.
  3. For a special treat, serve with a scoop of coconut ice cream.

Notes

This cake stays moist for several days at room temperature, and flavors deepen after a day or two in the fridge. Can be frozen in slices for later enjoyment.