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A beautiful pistachio cake with light green frosting and chopped nuts, with one slice cut out and displayed on a wooden stand.

Pistachio Pineapple Dream Cake

This delightful Pistachio Pineapple Dream Cake combines the moistness of a tender pineapple-infused cake with a luscious, tangy cream cheese frosting studded with crunchy pistachios, creating a perfect balance of sweet, tropical, and nutty flavors.
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Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Pineapple Cake
  • 2 1/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 4 large eggs room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup milk room temperature
  • 1 tsp vanilla extract
  • 1 can (20 oz) crushed pineapple undrained
  • 1/2 cup shelled pistachios finely chopped, plus more for garnish
For the Cream Cheese Pistachio Frosting
  • 8 oz cream cheese softened, full-fat
  • 1/2 cup (1 stick) unsalted butter softened
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or heavy cream as needed for consistency
  • 1/4 cup shelled pistachios finely chopped
For Garnish
  • 1/4 cup shelled pistachios coarsely chopped
  • Optional pineapple chunks or maraschino cherries

Equipment

  • Electric mixer (stand or hand-held)
  • Two 8-inch round cake pans
  • Large mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Parchment paper
  • Cooling rack

Method
 

Prepare the Cake Batter
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix with an electric mixer on low speed until just combined. Do not overmix.
  5. Gently fold in the undrained crushed pineapple and the 1/2 cup finely chopped pistachios until evenly distributed.
  6. Divide the batter evenly between the two prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean. The exact time may vary by oven.
  8. Remove cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.
Prepare the Cream Cheese Pistachio Frosting
  1. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increase to medium speed and beat until fluffy. Add the vanilla extract.
  3. If the frosting is too thick, add milk or heavy cream 1 tablespoon at a time until you reach your desired spreading consistency. Be careful not to make it too thin.
  4. Fold in the 1/4 cup finely chopped pistachios until evenly distributed.
Assemble the Cake
  1. Once the cakes are completely cool, place one cake layer on your serving plate or cake stand.
  2. Spread about 1 cup of frosting evenly over the top of the first cake layer.
  3. Carefully place the second cake layer on top.
  4. Spread the remaining frosting over the top and sides of the cake, smoothing it with an offset spatula or knife.
  5. Garnish the cake with the coarsely chopped pistachios, pressing them gently into the sides and sprinkling them on top. Optionally, arrange pineapple chunks or maraschino cherries on top.
  6. Refrigerate the cake for at least 30 minutes to allow the frosting to set before slicing and serving. This also enhances the flavors.

Notes

For best results, ensure all cold ingredients for the cake (eggs, milk) and frosting (cream cheese, butter) are at room temperature. This helps create a smooth batter and creamy frosting.
Store leftover Pistachio Pineapple Cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 15-20 minutes before serving for optimal flavor and texture.
You can toast the pistachios lightly before chopping for an intensified nutty flavor, but it's not strictly necessary.