1 box (15.25 oz) yellow cake mix (you can use a vegan or gluten-free cake mix if preferred)
1 small can (8 oz) crushed pineapple, drained (reserve the juice)
1/2 cup chopped pistachios (unsalted)
1/4 cup vegetable oil (or coconut oil for a richer flavor)
3 large eggs (or 3 flax eggs for a vegan version)
1 tsp vanilla extract
1/4 cup pineapple juice (reserved from the canned pineapple)
1/2 cup powdered sugar (for the glaze)
1 tbsp lemon juice (for the glaze)
Instructions:
see continuation on next page
ADVERTISEMENT
