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Close-up of Pistachio Pineapple Cake highlighting the soft crumb texture and crushed pineapple bits.
FL Recipes

Pistachio Pineapple Cake: The Ultimate Moist Tropical Sponge with Whipped Frosting

A stunning Pistachio Pineapple Cake featuring a moist, pale green pistachio sponge filled with crushed pineapple and topped with a thick, airy white whipped cream frosting and bright green pistachios.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pistachio Pineapple Cake Ingredients
  • 1.5 cups (190g) raw shelled pistachios Divided for flour and garnish
  • 2 cups (250g) all-purpose flour
  • 1.5 cups (300g) granulated sugar
  • 1 cup (227g) unsalted butter softened
  • 20 oz (567g) crushed pineapple with juice
  • 4 large eggs room temperature
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) fine salt
  • 2 cups (480ml) heavy whipping cream cold
  • 0.5 cup (60g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Equipment

  • 1 9x9 inch Square Baking Pan Greased and lined with parchment.
  • 1 Food processor For grinding pistachios into flour.
  • 1 Electric hand mixer To whip the frosting and cream butter.
  • 1 Offset Spatula For smoothing the frosting layer.

Method
 

Baking the Sponge
  1. Pulse 1 cup of pistachios in a food processor until it becomes a fine meal. Set aside the other 1/2 cup for garnish.
  2. Beat softened butter and sugar together until pale and fluffy. Add eggs one at a time, beating well.
  3. Whisk dry ingredients and pistachio meal together. Alternate adding dry ingredients and the crushed pineapple (with juice) into the butter mixture until just combined.
  4. Pour into a prepared 9x9 pan and bake at 350°F (175°C) for 35-40 minutes until a toothpick comes out clean. Cool completely.
Frosting and Finishing
  1. Whip cold heavy cream, powdered sugar, and vanilla until thick, smooth, stiff peaks form.
  2. Spread the frosting in a thick, even layer over the cooled pistachio cake.
  3. Finely chop the remaining 1/2 cup of raw pistachios and scatter them generously over the top. Slice into squares and serve.

Nutrition

Calories: 410kcalProtein: 5gFat: 28gFiber: 2g

Notes

Cool the cake completely before frosting to prevent melting.
Chill for 1 hour before slicing for the cleanest square edges.
Keyword Pistachio Pineapple Cake,Pistachio Sponge,Whipped Cream Frosting

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