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Close-up of Pistachio Pineapple Cake showing the porous light green sponge texture and pineapple bits.

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

This Pistachio Pineapple Cake features a moist, light-green sponge filled with crushed pineapple bits, topped with a thick layer of stabilized whipped cream and a dense sprinkle of roasted pistachios for a perfect tropical-nutty crunch.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pistachio Sponge
  • 1.5 cups roasted unsalted pistachios Divided use
  • 2 cups all-purpose flour 250g
  • 1.5 cups granulated sugar 300g
  • 20 oz crushed pineapple Drained
  • 3 large eggs Room temperature
  • 1 cup vegetable oil 240ml
  • 2 tsp baking powder 10g
  • 0.5 tsp sea salt 3g
  • 1 tbsp vanilla extract 15ml
Whipped Topping
  • 2 cups heavy whipping cream 480ml, cold
  • 0.5 cup powdered sugar 60g

Equipment

  • 1 9x9 inch baking pan Square pan for the perfect slice
  • 1 Food Processor For grinding pistachios
  • 1 Electric Hand Mixer To whip the cream to thick peaks

Method
 

Bake the Cake
  1. Pulse 1 cup of pistachios in a food processor until they reach a fine meal texture.
  2. Whisk flour, ground pistachios, baking powder, and salt in a bowl.
  3. Beat eggs and sugar until pale; stream in oil and vanilla while whisking.
  4. Fold dry ingredients into wet, then fold in drained pineapple bits. Pour into 9x9 pan and bake at 350°F (175°C) for 30-35 minutes.
Frost and Garnish
  1. Whip cold heavy cream and powdered sugar until thick, stiff peaks form.
  2. Spread a half-inch thick layer of cream over the completely cooled cake.
  3. Finely chop remaining pistachios and sprinkle densely over the whipped cream.

Notes

Ensure the pineapple is well-drained to maintain the porous cake texture.
Keep the cake refrigerated until serving to maintain the whipped cream's integrity.