This delightful Pistachio Pineapple Cake combines the nutty flavor of pistachios with the tropical sweetness of pineapple, creating a deliciously unique dessert that’s perfect for any occasion.
Ingredients:
- 1 box (18.25 ounces) yellow cake mix
- 1 package (3.4 ounces) instant pistachio pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped pistachios
- 1/2 cup shredded coconut (optional)
- 1/4 cup pineapple juice (reserved from drained pineapple)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- In a large mixing bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, sour cream, and vegetable oil. Beat on medium speed with an electric mixer until well combined and smooth, about 2 minutes.
- Fold in the crushed pineapple, chopped pistachios, shredded coconut (if using), and pineapple juice until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan(s) and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes for a 9×13-inch pan or 25-30 minutes for round cake pans, or until a toothpick inserted into the center comes out clean.
- Remove the cake(s) from the oven and allow them to cool completely in the pan(s) on a wire rack.
- Once cooled, frost the cake with your favorite frosting, such as cream cheese frosting or whipped cream, and garnish with additional chopped pistachios and shredded coconut if desired.
- Slice and serve this Pistachio Pineapple Cake to enjoy its delicious flavor combination!
Enjoy your Pistachio Pineapple Cake!
