Here’s a delicious Pistachio Pineapple Cake recipe that’s moist, nutty, and tropical—perfect for parties or a sweet treat with tea or coffee. 🍍💚
Ingredients
Cake
- 1 ½ cups All-purpose flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup Unsalted butter, softened
- 1 cup Sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- ½ cup Plain yogurt or milk
- 1 cup Crushed pineapple, drained
- ½ cup Chopped pistachios, plus extra for topping
Optional frosting or glaze
- ½ cup Cream cheese
- ¼ cup Powdered sugar
- 1–2 tsp Milk
Instructions
1. Preheat oven
Set oven to 175°C (350°F). Grease and flour a 9-inch round or square baking pan.
2. Mix dry ingredients
In a bowl, combine flour, baking powder, baking soda, and salt.
3. Cream butter and sugar
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Combine wet and dry
Alternate adding the flour mixture and yogurt to the butter mixture, mixing until just combined. Fold in crushed pineapple and chopped pistachios.
5. Bake
Pour batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
6. Cool
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
7. Optional glaze
Mix cream cheese, powdered sugar, and milk until smooth. Spread over cooled cake and sprinkle with extra pistachios.
✅ Tips
- Drain the pineapple well to avoid a soggy cake.
- Toast the pistachios lightly for extra flavor.
- This cake keeps well in the fridge for up to 4 days.
If you want, I can also give you a quick 2-layer version with pineapple jam and crushed pistachios that looks bakery-style. 🍰
