Can I use frozen pineapple instead of canned?

Oh honey, I've tried it - and learned the hard way that frozen pineapple releases way too much water as it bakes. Your cake will end up soggy in the middle (ask me how I know). If you're in a real pinch, thaw it completely and squeeze it like you're wringing out a wet towel, then chop it fine. But really, the $1 can of crushed pineapple is worth it!

Why did my cake turn out dense?

Three likely culprits: overmixing the batter (stop as soon as ingredients combine), using cold eggs/butter (let them warm up first!), or old baking powder (it loses its oomph after 6 months). My first attempt was like a brick because I got mixer-happy - now I fold everything gently by hand.

Can I make this into cupcakes?

Absolutely! Fill liners 2/3 full and bake at 350°F for 18-22 minutes. They make adorable individual treats - perfect for picnics. Top with a dab of cream cheese frosting and a pistachio half if you're feeling fancy!

How do I prevent the pistachios from sinking?

Toss them with a tablespoon of flour before folding in - this little trick keeps them suspended throughout the batter instead of all sinking to the bottom. Works like a charm every time!

Can I make this gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur's). The pineapple's moisture helps prevent that dryness GF baked goods sometimes get. Just know the texture will be slightly more dense - still delicious though!

Pistachio Pineapple Cake Recipe for 6

Description

A moist and flavorful cake combining the nutty taste of pistachios with the tropical sweetness of pineapple.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup crushed pineapple, drained
1/2 cup shelled pistachios, finely chopped
1/2 cup unsalted butter, softened
1/2 cup milk
2 large eggs
1 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp salt

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
In a bowl, mix flour, baking powder, and salt.
In another bowl, beat butter and sugar until creamy. Add eggs one at a time, then mix in vanilla.
Alternately add flour mixture and milk to the butter mixture, blending well.
Fold in crushed pineapple and chopped pistachios.
Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use fresh pineapple for the best flavor.
Toast the pistachios lightly for extra crunch.
Dust with powdered sugar before serving if desired.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American