Pistachio Pineapple Cake: A Joyful Twist on Classic Treats
A delightful blend of pistachio and pineapple in a moist cake that will brighten up any occasion.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1 cup ground pistachios
- 3 large eggs
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- ½ tsp almond extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the crushed pineapple, pistachios, vanilla, and almond extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Pour the batter into a greased baking pan.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- For a creamier frosting, consider adding cream cheese to the topping.
- Allow the cake to rest overnight for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Pistachio Pineapple Cake