PISTACHIO PINEAPPLE CAKE

Elevate Your Dessert Game with Pistachio Pineapple Cake

Are you ready to indulge in a dessert that’s as delightful as it is delicious? Look no further than our Pistachio Pineapple Cake recipe. Bursting with tropical flavors and irresistible textures, this cake is a true crowd-pleaser that’s perfect for any occasion. With a moist and fluffy angel food cake infused with the nutty goodness of pistachios and the sweet tang of crushed pineapple, every bite is a taste of paradise. Plus, with its simple preparation and stunning presentation, it’s sure to impress even the most discerning dessert lovers. Join us as we explore the ins and outs of this delectable recipe and discover how to create a dessert that’s sure to become a new favorite in your household.

Ingredients

For the Cake:

  • 1 box of angel food cake mix
  • 1 3.4oz box of pistachio pudding mix
  • ½ cup of vegetable oil
  • 3 eggs
  • 20 oz can of crushed pineapple (don’t drain the juices)

For the Frosting:

  • 8 oz tub of cool whip (make sure it’s thawed)
  • ⅔ cup of whole milk
  • 1 3.4oz box of pistachio pudding mix
  • Chopped pistachios (for that extra crunch and decoration!)

Instructions

1. Prepare the Cake Batter:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large mixing bowl, combine the angel food cake mix and pistachio pudding mix.
  3. Add the vegetable oil, eggs, and crushed pineapple (including the juices) to the dry ingredients.
  4. Mix until well combined and smooth.

2. Bake the Cake:

  1. Pour the cake batter into the prepared baking pan, spreading it out evenly.
  2. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  3. Remove the cake from the oven and allow it to cool completely before frosting.

3. Make the Frosting:

  1. In a mixing bowl, combine the thawed cool whip, whole milk, and pistachio pudding mix.
  2. Beat with an electric mixer on medium speed for 2-3 minutes, or until the frosting is smooth and creamy.

4. Frost the Cake:

  1. Once the cake has cooled, spread the frosting evenly over the top using a spatula.
  2. Sprinkle chopped pistachios over the frosting for added texture and decoration.

5. Serve and Enjoy:

  • Slice the cake into squares and serve immediately, or refrigerate until ready to serve.

Cook Notes and Variations

  • For added flavor, consider adding a splash of rum or coconut extract to the cake batter for a tropical twist.
  • Customize the frosting by folding in shredded coconut or chopped maraschino cherries for a fun and festive touch.
  • Experiment with different types of nuts such as almonds or walnuts if pistachios aren’t your favorite.

Keto Versions and Low-Carb Versions

Keto Version:

  • Substitute almond flour or coconut flour for the angel food cake mix to reduce the carb content.
  • Use sugar-free pudding mix and whipped cream for the frosting to keep it keto-friendly.
  • Sweeten the cake batter with a keto-friendly sweetener such as erythritol or stevia.

Low-Carb Version:

  • Replace the angel food cake mix with a low-carb baking mix or almond flour to reduce the carb content.
  • Opt for sugar-free pistachio pudding mix and low-carb milk alternatives such as almond milk or coconut milk for the frosting.
  • Limit the amount of crushed pineapple used in the cake to lower the overall carb count.

Frequently Asked Questions (FAQs)

1. Can I use fresh pineapple instead of canned?

While fresh pineapple can be used, canned pineapple is preferred for this recipe as it adds moisture and sweetness to the cake. If using fresh pineapple, be sure to finely dice it and include any juices released during the process.

2. Can I make this cake in advance?

Yes, this cake can be made in advance and stored in the refrigerator for up to 3 days. Simply cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.

3. Can I freeze leftover cake?

Yes, leftover cake can be frozen for up to 3 months. Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container or bag.

4. Can I omit the pistachios from the frosting?

Absolutely! If you prefer a nut-free frosting, simply omit the chopped pistachios or substitute them with another type of nut or decorative topping of your choice.

With its irresistible combination of pistachios, pineapple, and creamy frosting, our Pistachio Pineapple Cake is a dessert lover’s dream come true. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a sweet treat, this cake is sure to impress. So why wait? Gather your ingredients, whip up a batch, and get ready to savor the tropical flavors of this delightful dessert. Your taste buds will thank you!

Indulge in the tropical flavors of Pistachio Pineapple Cake with this easy-to-follow recipe. Perfect for any occasion, this dessert is sure to delight your senses with its moist cake, creamy frosting, and nutty crunch. Treat yourself to a slice of paradise and enjoy the sweet taste of success with every bite!

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