PISTACHIO PINEAPPLE CAKE

PISTACHIO PINEAPPLE CAKE

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Instructions

1. Preheat Oven & Prepare Pans:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour a 9×13-inch baking pan (or two round cake pans for a layered cake) to ensure the cake doesn’t stick.

2. Make the Cake Batter:

  • In a large mixing bowl, combine the pistachio cake mix and instant vanilla pudding mix.
  • Add the eggs, vegetable oil, and pineapple juice. Mix well until smooth.
  • Stir in the crushed pineapple (make sure it’s well-drained, but you can keep a little of the juice for the batter).
  • If you’re using chopped pistachios, fold them in now for added texture.
  • Pour the batter into the prepared baking pan and spread it evenly.

3. Bake the Cake:

  • Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Once done, remove the cake from the oven and let it cool completely in the pan on a wire rack.

4. Make the Frosting:

  • While the cake cools, prepare the frosting by beating together the cream cheese and unsalted butter in a bowl until smooth and creamy.
  • Gradually add the powdered sugar and continue beating until fully incorporated.
  • Stir in the vanilla extract for flavor.

5. Frost the Cake:

  • Once the cake is completely cooled, spread the frosting evenly on top of the cake using a spatula.
  • For added crunch and flavor, sprinkle the chopped pistachios on top of the frosting.

6. Serve & Enjoy:

  • Slice into squares or wedges and serve!
  • This cake is perfect for dessert, afternoon tea, or even as a treat for special occasions like birthdays or family gatherings.

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