Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper for easy removal.
Prepare the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, eggs (or flax eggs), vegetable oil, vanilla extract, and the reserved pineapple juice.
Stir in the crushed pineapple (make sure it’s drained well) and half of the chopped pistachios. Mix until the batter is well combined.
Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, you can add a small splash of water to thin it out.
Serve the Cake:
Once the cake has cooled completely, drizzle the glaze over the top.
Sprinkle the remaining chopped pistachios on top for an extra crunch and a burst of flavor.
Tips:
Flavor Variations: You can add a teaspoon of almond extract to enhance the nutty flavor.
Make it Vegan: Use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and ensure your cake mix is vegan-friendly.
Storage: This cake can be stored in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. It also freezes well for up to 3 months.
This Easy Pistachio Pineapple Cake is a delightful combination of nutty and fruity flavors that will have everyone coming back for more. It’s perfect for a casual gathering or a special occasion!
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