Pistachio Pineapple Cake

Welcome to the delightful world of baking, where flavors converge to create something truly magical. Today, we’re diving into the enchanting realm of Pistachio Pineapple Cake—a treat that masterfully blends the nutty essence of pistachios with the tropical sweetness of pineapple. This cake is not only a feast for the taste buds but also a visual delight, making it a perfect centerpiece for any occasion, whether it’s a casual family gathering, a birthday celebration, or a festive holiday feast.

Looking for quick and delicious sweet treat ideas? This 30-minute Pistachio Pineapple Cake is the perfect dessert to impress at your next gathering! With its unique flavor blend and stunning presentation, its a must-try from Therecipes. DessertGoals SweetTreats QuickBaking PistachioPineappleCake EasyRecipes BakingIn30Minutes TropicalDesserts

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Ingredients

For the cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup crushed pineapple (drained)

1/2 cup pistachios, finely chopped

For the frosting:

1 package (8 oz) cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 tablespoons pineapple juice (from the canned pineapple)

1/2 teaspoon vanilla extract

Chopped pistachios for garnish

For the caramel sauce (optional):

1 cup granulated sugar

1/4 cup water

1/2 cup heavy cream

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated. Then mix in the vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Blend Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Begin and end with the flour mixture. Gently fold in the chopped pistachios.

Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Remove from the oven and let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Frosting: In a mixing bowl, beat together the cream cheese and softened butter until smooth. Gradually add the powdered sugar, mixing until fluffy. Then blend in the pineapple juice and vanilla extract.

Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Garnish: Sprinkle chopped pistachios on top for decoration and extra crunch.

Prepare the Caramel Sauce (optional): In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves. Let it boil undisturbed until it turns a deep amber color. Remove from heat and carefully add heavy cream (it will bubble vigorously). Stir until smooth.

Serve: Slice the cake, drizzle with caramel sauce if desired, and serve!

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Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 12 slices