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How to Make Pistachio and Pineapple Cake
Step 1: Preheat the Oven and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper, so the cakes come out easily once baked.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. This process should take about 3-5 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix until combined.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (start with dry ingredients and end with the buttermilk). Mix until just combined—be careful not to overmix.
Step 6: Add Pistachios and Pineapple
Fold in the crushed pistachios and crushed pineapple (make sure the pineapple is well-drained). The pineapple will provide moisture and a slight sweetness that complements the pistachios perfectly.
Step 7: Bake the Cake
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Step 8: Prepare the Frosting
While the cakes cool, make the cream cheese frosting. Beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and continue beating until the frosting is fluffy and smooth. If the frosting is too thick, add a little pineapple juice (from the reserved juice) to reach your desired consistency.
Step 9: Frost the Cake
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top, and frost the top and sides of the entire cake. For a finishing touch, sprinkle the top with crushed pistachios for an extra pop of flavor and texture.
Step 10: Serve and Enjoy!
Slice and serve this beautiful cake, enjoying the combination of the creamy frosting, rich pistachio flavor, and the light sweetness from the pineapple. It’s perfect for any occasion, from casual gatherings to more formal celebrations.
Tips for Perfect Pistachio and Pineapple Cake
- Use Fresh Pineapple: If you want to amp up the pineapple flavor, you can use fresh pineapple that you chop yourself. Just be sure to drain it thoroughly to avoid excess moisture in the batter.
- For Extra Moisture: If you find the cake needs a bit more moisture, consider adding a tablespoon or two of the pineapple juice to the batter before baking. It’ll enhance the fruity flavor and keep the cake soft.
- Flavor Variations: Experiment with adding a little coconut or lemon zest for an added layer of flavor. These will bring a tropical flair that complements the pistachios and pineapple perfectly.
- Make Ahead: You can bake the cake layers a day in advance. Store them wrapped tightly in plastic wrap at room temperature, and frost them the next day for a fresh, just-made finish.
Conclusion: A Cake That’s Both Unique and Delicious
This pistachio and pineapple cake is a deliciously unexpected dessert that’s sure to be a hit with anyone who tries it. Its combination of sweet pineapple and earthy pistachios, paired with the rich cream cheese frosting, makes for a truly irresistible treat. Whether you’re serving it at a party, a holiday gathering, or simply enjoying it as a weeknight dessert, this cake is bound to become a favorite.
It’s easy to make, wonderfully moist, and packed with flavor—what’s not to love? Try this cake the next time you want to impress your guests with something a little different, but just as delightful as any classic cake.
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