Nutty Pineapple Pistachio Cake Recipe

Recipe By Slurrp

This Nutty Pineapple Pistachio Cake is a delightful dessert that combines the tropical flavors of pineapple with the rich and nutty taste of pistachios. The cake is moist and fluffy, with a hint of tanginess from the pineapple. The pistachios add a crunchy texture and a burst of flavor to every bite. It's the perfect treat for any occasion, whether you're hosting a party or simply craving something sweet. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

4.4
16 Rating -
Rate
Non Vegdiet
1hr 10minstotal
15minsPrep
55minsCook
1hr 10m.total
15m.Prep
55m.Cook
Nutty Pineapple Pistachio Cake
plan
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ingredients serve

Ingredients for Nutty Pineapple Pistachio Cake Recipe

  • 2 cup All Purpose Flour
  • 1.50 cup Granulated Sugar
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 3 Large Eggs
  • 1/2 cup Vegetable Oil
  • 1/2 cup Pineapple Juice
  • 1 teaspoon Vanilla Extract
  • 1 cup Crushed Pineapple, Drained
  • 1/2 cup Chopped Pistachios

Directions: Nutty Pineapple Pistachio Cake Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
  • STEP 2.In a large bowl, combine the flour, sugar, baking powder, and salt.
  • STEP 3.In a separate bowl, whisk together the eggs, vegetable oil, pineapple juice, and vanilla extract.
  • STEP 4.Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • STEP 5.Fold in the crushed pineapple and chopped pistachios.
  • STEP 6.Pour the batter into the greased cake pan and smooth the top with a spatula.
  • STEP 7.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 8.Allow the cake to cool completely before removing it from the pan.
  • STEP 9.Serve the Nutty Pineapple Pistachio Cake as is or with your favorite toppings.
  • STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

  • Make sure to drain the crushed pineapple well to remove excess liquid.
  • For added flavor, you can toast the chopped pistachios before adding them to the batter.
  • If you don't have pineapple juice, you can substitute it with milk or buttermilk.

Storage and Serving

  • To serve, you can dust the cake with powdered sugar or drizzle it with a glaze.
  • For a tropical twist, serve the cake with a side of fresh pineapple slices.
  • If you prefer a chilled cake, refrigerate it for a few hours before serving.
Nutrition
value
3297
calories per serving
253 g Fat217 g Protein38 g Carbs5 g FiberOther

Current Totals

  • Fat
    253g
  • Protein
    217g
  • Carbs
    38g
  • Fiber
    5g

MacroNutrients

  • Carbs
    38g
  • Protein
    217g
  • Fiber
    5g

Fats

  • Fat
    253g

Vitamins & Minerals

  • Calcium
    352mg
  • Iron
    17mg
  • Vitamin A
    61mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    65mg
  • Vitamin B6
    4mg
  • Vitamin B9
    124mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    11mg
  • Vitamin E
    29mg
  • Copper
    4mcg
  • Magnesium
    449mg
  • Manganese
    5mg
  • Phosphorus
    2411mg
  • Selenium
    221mcg
  • Zinc
    19mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp