Pistachio Pineapple Cake

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Directions

Follow these simple steps to make your Pistachio Pineapple Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan and set it aside.
  2. Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix and the first package of instant pistachio pudding mix. Add the eggs, vegetable oil, and club soda. Use an electric mixer to beat the mixture on medium speed until smooth. Fold in the undrained can of crushed pineapple.
  3. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a cooling rack.
  4. Prepare the Frosting: In a medium mixing bowl, combine the second package of instant pistachio pudding mix with the undrained can of crushed pineapple. Fold in the thawed whipped topping until well combined.
  5. Frost the Cake: Once the cake has cooled completely, spread the frosting evenly over the top of the cake using a spatula. Garnish with chopped pistachios.
  6. Serve: Transfer the cake to a cake stand or serving platter. Slice and serve chilled for the best flavor.

Tips and Shortcuts

  • Easy Cleanup: Line the baking pan with parchment paper for easy removal and cleanup.
  • Enhanced Flavor: Toast the pistachios before chopping them for a deeper, nuttier flavor.
  • Storage: Store the cake in the refrigerator to keep the frosting set and the flavors fresh.

Recipe Swaps and Variations

  • Gluten-Free: Use a gluten-free yellow cake mix and ensure the pudding mix is also gluten-free.
  • Dairy-Free: Substitute the whipped topping with a dairy-free alternative.
  • Extra Flavor: Add a teaspoon of vanilla extract to the cake batter for an added depth of flavor.

How to Store Leftovers

Leftover Pistachio Pineapple Cake can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.

Food and Drink Pairings

This cake pairs beautifully with a cup of hot tea or coffee. For a more tropical experience, serve it with a side of fresh fruit or a scoop of coconut ice cream. A glass of chilled white wine, such as Riesling or Moscato, would also complement the cake’s flavors wonderfully.

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