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Pineapple Pistachio Cake

Pineapple Pistachio Cake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 440
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 8 oz can crushed pineapple in juice, well drained
  • ½ cup shelled raw pistachios, roughly chopped
  • 8 oz block cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract (for frosting)

Method
 

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, beat the eggs, oil, 1 tsp vanilla, and almond extract until smooth. Stir in the drained pineapple.
  3. Pour the wet mixture into the dry ingredients and fold gently until just combined. Fold in the chopped pistachios.
  4. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan. Scrape the batter into the pan, spread evenly, and bake 30 to 35 minutes until a toothpick comes out clean. Cool completely in the pan on a rack.
  5. Beat the cream cheese and butter until smooth. Add the powdered sugar and remaining 1 tsp vanilla. Beat until fluffy. Spread over the cooled cake, top with extra chopped pistachios, and slice.

Notes

The cake must cool completely before frosting, or the frosting will melt and slide. The unfrosted cake freezes well for up to 3 months; thaw overnight and frost before serving.