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Spread the pistachio topping evenly over the cooled cake. Garnish with chopped pistachios or pineapple tidbits if desired.
Refrigerate for at least 1 hour before serving. This cake tastes even better the next day!
Tips & Variations:
- Make it a layer cake: Bake in round pans and frost between layers for a more elegant presentation.
- Add crunch: Stir chopped pistachios into the batter for extra texture.
- Lighten it up: Use applesauce in place of half the oil for a lighter version.
- Add coconut: Sprinkle shredded coconut on top for a tropical twist.
Final Thoughts:
Pistachio Pineapple Cake is the kind of recipe that feels like a sweet memory. It’s rich but refreshing, vibrant yet comforting—and incredibly easy to make. The combination of pineapple and pistachio is unexpected in the best way, making each bite a celebration of flavor and texture.
Whether you’re a fan of vintage desserts or just want to try something new and delicious, this cake is a must-bake. Serve it chilled on a warm day, and watch it disappear slice by slice.
Would you like this adapted for cupcakes, or need a printable version for sharing? Just let me know!
