Description
Sweet pistachio pineapple cake brings tropical paradise right to your dessert plate. Moist layers blend nutty richness with tangy fruit, creating a delightful escape that promises pure indulgence with each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 box yellow cake mix
- 1 box (3.4 ounces / 96 grams) instant pistachio pudding mix
- 4 large eggs
- 1 cup (240 milliliters) vegetable oil
- 1 can (20 ounces / 567 grams) crushed pineapple, undrained
Garnish:
- 1/2 cup (60 grams) chopped pistachios (optional)
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking pan with non-stick spray or butter.
- In a spacious mixing bowl, whisk together the yellow cake mix, pistachio pudding powder, eggs, vegetable oil, and crushed pineapple (including its juice) until the mixture achieves a smooth, uniform consistency.
- Gently incorporate the chopped pistachios into the batter, ensuring even distribution throughout the mixture.
- Transfer the cake batter into the prepared pan, spreading it evenly with a spatula to create a level surface.
- Place the pan in the preheated oven and bake for 35-40 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and free of raw batter.
- Remove the cake from the oven and allow it to cool completely at room temperature, which helps set the texture and enhances the flavor profile.
Notes
- Check cake mix compatibility with pudding mix for smoother texture and richer flavor profile.
- Use room temperature eggs to ensure better cake batter incorporation and even mixing.
- Replace some vegetable oil with Greek yogurt for lighter, more moist cake consistency.
- Toast pistachios briefly before chopping to enhance their nutty flavor and add extra crunch to the cake.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 335 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 39 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg