Cake made with pistachios and pineapple.

#### **Step 3: Cream Butter and Sugar**
In a large bowl, use an electric mixer to beat together the **butter** and **sugar** until light and fluffy. This process should take about 3-5 minutes.

#### **Step 4: Add Eggs and Vanilla**
Beat in the **eggs**, one at a time, mixing well after each addition. Then add the **vanilla extract** and mix until combined.

#### **Step 5: Combine Wet and Dry Ingredients**
Gradually add the **dry ingredients** to the wet ingredients, alternating with the **buttermilk** (start with dry ingredients and end with the buttermilk). Mix until just combined—be careful not to overmix.

#### **Step 6: Add Pistachios and Pineapple**
Fold in the **crushed pistachios** and **crushed pineapple** (make sure the pineapple is well-drained). The pineapple will provide moisture and a slight sweetness that complements the pistachios perfectly.

#### **Step 7: Bake the Cake**
Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for **25-30 minutes**, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

#### **Step 8: Prepare the Frosting**
While the cakes cool, make the cream cheese frosting. Beat together the **cream cheese** and **butter** until smooth and creamy. Gradually add the **powdered sugar** and **vanilla extract**, and continue beating until the frosting is fluffy and smooth. If the frosting is too thick, add a little pineapple juice (from the reserved juice) to reach your desired consistency.

#### **Step 9: Frost the Cake**
Once the cakes are completely cool, spread a layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top, and frost the top and sides of the entire cake. For a finishing touch, sprinkle the top with **crushed pistachios** for an extra pop of flavor and texture.

#### **Step 10: Serve and Enjoy!**
Slice and serve this beautiful cake, enjoying the combination of the creamy frosting, rich pistachio flavor, and the light sweetness from the pineapple. It’s perfect for any occasion, from casual gatherings to more formal celebrations.

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### **Tips for Perfect Pistachio and Pineapple Cake**

– **Use Fresh Pineapple**: If you want to amp up the pineapple flavor, you can use fresh pineapple that you chop yourself. Just be sure to drain it thoroughly to avoid excess moisture in the batter.
– **For Extra Moisture**: If you find the cake needs a bit more moisture, consider adding a tablespoon or two of the pineapple juice to the batter before baking. It’ll enhance the fruity flavor and keep the cake soft.
– **Flavor Variations**: Experiment with adding a little **coconut** or **lemon zest** for an added layer of flavor. These will bring a tropical flair that complements the pistachios and pineapple perfectly.
– **Make Ahead**: You can bake the cake layers a day in advance. Store them wrapped tightly in plastic wrap at room temperature, and frost them the next day for a fresh, just-made finish.

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### **Conclusion: A Cake That’s Both Unique and Delicious**

This **pistachio and pineapple cake** is a deliciously unexpected dessert that’s sure to be a hit with anyone who tries it. Its combination of sweet pineapple and earthy pistachios, paired with the rich cream cheese frosting, makes for a truly irresistible treat. Whether you’re serving it at a party, a holiday gathering, or simply enjoying it as a weeknight dessert, this cake is bound to become a favorite.

It’s easy to make, wonderfully moist, and packed with flavor—what’s not to love? Try this cake the next time you want to impress your guests with something a little different, but just as delightful as any classic cake.