Pistachio Pineapple Cake

## **Instructions**
1. **Preheat & Prep** – Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a Bundt pan.
2. **Make the Batter** – In a large bowl, combine the cake mix, pistachio pudding mix, drained pineapple, vegetable oil, eggs, and vanilla extract. Stir until smooth and well combined.
3. **Bake the Cake** – Pour the batter into the prepared pan and bake for **30-35 minutes**, or until a toothpick inserted into the center comes out clean.
4. **Cool the Cake** – Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
5. **Frost (Optional)** – If desired, top the cooled cake with whipped topping and sprinkle chopped pistachios on top for extra flavor and texture.

## **Tips & Variations**
– **Make it richer** – Add a handful of chopped pineapple or coconut flakes to the batter for added tropical flavor.
– **Go creamier** – If you prefer a cream cheese frosting, combine cream cheese, powdered sugar, and a bit of vanilla extract for a tangy-sweet topping.
– **Flavor boost** – Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced note.
– **Pistachio lovers** – Stir extra crushed pistachios into the batter for a more intense nutty flavor.

## **Final Thoughts**
This **Pistachio Pineapple Cake** is a **showstopper**—packed with flavor, texture, and a touch of elegance. It’s a simple recipe with big results, making it the perfect dessert for any time of year. Whether you serve it at a party or enjoy it as a weekday treat, it’s sure to impress everyone who tries it.

Give it a try, and don’t forget to let me know how you love it! 🍍🌰✨

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Would you like me to suggest a dairy-free or gluten-free version of this recipe? 😊