Banana Cake Recipe


Over the years I’ve tried loads of banana cake recipes that were supposed to be tried and foolproof. I was told they would be light, fluffy and moist. Well, I can tell you that each time I tried a new recipe with enthusiasm I was always disappointed. I followed the instructions to the letter, kept checking the cake in the oven when it was supposed to be cooked.

But no matter what I tried they turned out either too dry, too stodgy or down right flat. There is nothing more disappointing than going to the trouble of not only the cost of making the cake but also your valuable time! I had come to the decision that I was just never going to be able to make a mouth watering banana cake with the WOW factor!

Banana cake is a very popular recipe. Friends really appreciate a homemade banana cake given as a gift as so many people do not always have the confidence to try baking.

I am very enthusiastic about banana cakes now as with trial and error have been enjoying a rich banana flavour, light, moist, large cake that although a jumbo size seems to just disappear. Banana cakes are easy and inexpensive to make and from preparation to removing from the oven is around an hour. The banana aroma permeates through your home.

The really great thing about making banana cakes is that you can use your left over bananas that everyone seems to just leave in the fruit bowl, because the bananas have a few brown spots appearing on the skin! Sound familiar! In the past so many bananas just ended up in rubbish bins because they were deemed too ripe!

Now you can just pop the bananas into your freezer in their skins and remove them when next making a banana cake!

Don’t worry about the skin going black because it will, but the banana inside will be fine. It can be either thawed or mashed straight from frozen as it doesn’t freeze solidly. This is a great way to make use of your otherwise discarded bananas.

Banana cakes look impressive topped with fresh whipped cream with firm bananas cut on top, or with a flaked chocolate bar sprinkled over the cream. If wanting to use in the traditional banana cake manner either ice with a chocolate or lemon icing.

Banana cakes make a delicious dessert and compliment tea and coffee. They are popular as Birthday cakes for children and adults.


Banana Cake Recipe


Every family needs a great banana  cake   recipe , a delicious homemade  cake  that can be rustled up in no time at all, filling the house with that lovely banana aroma as it bakes.

This banana  cake   recipe  is very simple, and is a great way to make use of those odd bananas that tend to languish in the fruit bowl. Once the skins go brown and spotty, they’re just perfect for a recipe like this. Ripe bananas have much more flavor, and their soft texture means they blend into the cake mixture easily.

If you have a lot of ripe bananas you could make two banana cakes and freeze one. Another alternative is to freeze some of your ripe bananas. Just pop them, unpeeled, into a freezer bag and keep them frozen until needed. The skins will turn black, but that’s simply a reaction to the cold temperature. Your bananas are still fine to use, and you can mash them straight from the freezer, or leave them to thaw first.

If you want to make a banana cake but your bananas aren’t fully ripe, there’s a cure – peel the bananas and put them in the microwave for a few seconds to soften them. Then use them in the banana  cake   recipe  that follows:

Banana  Cake   Recipe 


225g (8 oz, 2 cups) self-raising (self-rising) flour

100g (4 oz, 1/2 cup) soft margarine or softened butter

175g (6 oz, 3/4 cup) caster (superfine granulated) sugar

2 beaten eggs

3 bananas, peeled

175g (6 oz, 1 cup) dried fruit (use sultanas, raisins, currants, chopped glace cherries, candied peel or a mixture)

Makes a 2lb (900g) cake


  • Pre-heat the oven to gas 4/180C/350F. Oil and base line a 2lb (900g) loaf pan.
  • Put all the ingredients except the dried fruit into a food processor and blend until well mixed.
  • Take the food processor bowl from the base machine, remove the processing blade and stir the dried fruit into the mixture.
  • Spoon the cake mix into the pan and bake for around 1 hr 20 minutes, or until a fine knife blade inserted into the cake comes out clean. Check the cake after 1 hr 10 minutes and if necessary cover with a piece of foil to prevent the top from burning.
  • Leave until cool, then turn out of the tin.
  • This banana cake keeps well in an airtight tin for 2-3 days, or refrigerate it for up to 7 days.

For a banana nut cake, substitute chopped walnuts for some or all of the dried fruit, and scatter some over the top of the cake before baking.


Coca Cola Cake Recipe – The Perfect Big Event and Wedding Cake Recipe


The coca cola cake recipe has won awards for its delicious taste. If you don’t know what you will be baking for your guests at your big event or wedding, I have got the best of wedding cakes recipe for you. Below is the cake recipe that is sure to make an impression and leave your guests floored by your cake baking abilities.

Recipe: Coca Cola Cake

Below is the recipe of the very popular coca cola cake recipe that is made with coca cola, marshmallows and buttermilk.

Coca Cola Cake Recipe:

o Two cups of sugar

o Two cups of your favorite all-purpose flour

o One and a half cups of small marshmallows

o Half a cup of butter or margarine

o Half a cup of vegetable oil

o Three tablespoons of cocoa

o Once cup of Coca Cola®

o Once teaspoon of baking soda

o Half a cup of buttermilk

o Two eggs

o Once teaspoon of vanilla extract

Coca Cola Cake Frosting:

o Half a cup of butter

o Three tablespoons of cocoa

o Six tablespoons of Coca-Cola

o Once box (16 ounces) of confectioner’s sugar

o Once teaspoon of vanilla extract

o Once cup chopped pecans

Coca Cola Cake Preparation:

Ensure that the oven is preheated to 350 degrees. Add the two cups of sugar and two cups of four and begin to sift them in a bowl. Then add marshmallows. Take a sauce pan and mix coca cola, vegetable oil, cocoa and butter. Make sure that you bring the mixture to a boiling point and than pour it over the flour and sugar mixture you had made earlier and blend well. You must then dissolve baking soda in buttermilk just before you add it to the butter along with vanilla extract and eggs and mix well. Pour the mixture into a 9 by 13 inch well greased pan and bake the coca cola cake for approximately 35 to 45 minutes. You must ensure that you remove it from oven and frost it immediately.

Coca Cola Cake Frosting Preparation:

To make coca cola cake frosting, take a saucepan and mix coca coal, cocoa and butter in it. Make sure that you bring the mixture to a boiling point and than pour it over the confectioner’s sugar and blend well. Add pecans and vanilla extracts. Spread over the cake while it’s hot and when cool, prepare to make cake decorations and serve.


A Desert Recipe – Ruth’s Famous Carrot Cake


This is the famous Ruth Carrot Cake Recipe. In my opinion this is by far the best tasting carrot cake recipe in existence. This recipe is named after my sister-in-law Ruth. She introduced it to me and she has been making it for over 25 years and it is fantastic. I think you will find it tastes much better than anything you can buy in a bakery or store.

This is Part 1 of the recipe, the cake portion, the icing portion is below in Part 2.

You will want to use a large size mixing bowl to mix all of the following ingredients.

2 Cups flour

2 cups Sugar

2 Teaspoons Baking soda

2 Teaspoons Cinnamon

1 Teaspoon salt

4 Eggs

1 and 1/4 cup Canola Oil

1/4 cup applesauce

6 Large Carrots.

First take your large mixing bowl and add your 2 cups of flour, 2 cups of sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon and 1 teaspoon of salt.

Stir all these ingredients together and then set aside. Next in your mixing bowl beat your 4 eggs until fluffy. Then with the mixer running slowly pour in the 1 and 1/4 cup canola oil and the 1/4 cup applesauce.

Next with the mixer running on high speed slowly add your first bowl of ingredients and beat on high for 2 minutes.

This next step you will probably want to do ahead of time. Take your 6 large carrots and grate them with big 1/4 inch holes on a grater. This should produce 3 cups of grated carrots.

At this point you want to slowly blend in your 3 cups of grated carrots to your mix. You want to have your mixer running at low speed for this and you do not want to mix the carrots for very long.

This recipe will make enough cake batter for two 9 inch cake pans or one 9 by 13 inch pan.

Pour the cake batter in the pans and preheat your oven to 350 degrees. Bake about 42 minutes for a 9 by 13 inch pan and 30 minutes for the 9 inch round pans.

Please let your cake cool completely before icing.

Part 2 – Preparing The Icing

Icing Ingredients

1 8 ounce cream cheese

1/2 cup or 1 stick of butter

2 tablespoons vanilla

1 box 16 ounces powdered sugar or 3 and 3/4 cups

1 cup walnuts

Next while your cake is baking you can prepare your icing. In a good-sized mixing bowl add the 8 ounces of cream cheese, the 1/2 cup of butter and the 2 tablespoons vanilla. Next add your 16 ounces powdered sugar (3 and 3/4 cups) and 1 cup walnuts.

Note: Before adding the walnuts you want to chop them into small pieces.

Using your mixer blend all of your icing ingredients until the icing is thoroughly mixed.

Once your cake has cooled you can add the icing to the cake. For best results let your finished cake sit in your refrigerator overnight before serving. Serve the carrot cake to your guests and get ready for the complements.


Vegan Cake Recipe Made Simple


Vegan is defined by Merriam-Webster dictionary as “a strict vegetarian who consumes no animal food or dairy product.” Specifically vegans do not consume any animal by products. This includes eggs, cheese, butter or animal fats as well as honey and any other food item originally derived from an animal product. But being a vegan does not necessarily mean that you do not have a craving for the occasional sweet. Make your own vegan cake recipe by substituting animal products and using some creative ingenuity.

In most cake recipes the egg acts as a leavening agent. This means that the egg causes a foaming action that allows bubbles to form within the batter. Ultimately this will lighten and soften the cake. In other dishes which call for eggs the egg may serve another purpose. Such as cookies use eggs as a binding element. For cakes there are a variety of egg substitutes sold at health food stores. For a vegan cake recipe check to be sure that the substitute you choose is animal product free.

Commercial substitutes are not the only option. Bananas and applesauce are used in a variety of sweets as an egg substitute. Both add moisture and will work as a binding agent but since they do not trap air bubbles in a vegan cake batter they will not make the end product light and fluffy. If using applesauce or bananas as an egg substitute try a recipe that incorporates baking soda. The soda will act as the leavening agent while the fruit sauce adds moisture and heft.

Other common ingredients that have to be substituted for a vegan cake recipe include milk and butter. Milk is an easy element to substitute because of the many available options including soy, almond and rice milk. Soy is a great alternative to milk. It is low in fat and cholesterol free. Almond milk is also a perfect alternative. It has a creamy consistency and a slightly nutty taste that compliments vanilla and amaretto flavors. Rice milk is not as thick as almond or soy so it is an excellent addition to any recipe that is already extremely thick and tacky.

The last non-vegan ingredient that is often associated with cake recipes is butter. There are several varieties of vegan margarine on the market. However, vegetable or canola oil can also be used. Banana and applesauce can also be substituted for a fat free alternative.

Here is a simple vegan cake recipe that can be used with a variety of flavors and icings:


o ½ cup softened vegan margarine

o 1 cup sugar

o egg substitute for four eggs

o 1 3/8 cup flour

o ½ tsp baking powder

o soy or almond milk to moisten batter

Preheat oven to 325 degrees and have a greased eight inch pan ready. Cream vegan margarine and gradually add sugar and egg substitute. Add dry ingredients and soy milk to moisten. Bake for 30 to 40 minutes.


Cake Recipes For Diabetics


Diabetes is a dreadful disease that has affected thousands of people across the globe. Being diagnosed with diabetes does not mean you stay away from your favorite cakes or sweets. There are several cakes recipes for diabetics that will not only satisfy your taste buds but will also keep you in good health. The special cakes baked for people with diabetes are generally made of artificial sweeteners that contain zero calories. The artificial sweeteners help you enjoy yummy cakes without having to worry about the blood sugar levels. Browse the internet and there will be a list of cake recipes for diabetics.

Here are some easy to cook cakes recipes for diabetics. These recipes are a perfect combination of taste and good health. So get your writing pads to note down the recipes as you read further.

Recipe for cake

Ingredients you would require

1 cup raisins, one egg, 1 cup oat meal, 1/2 cup shortening, 1 cup flour, 1 Tsp baking soda, 1 Tbsp sugar substitute, ¼ tsp salt, 1/2 cinnamon and 1 ½ cup water.

Method to bake it

Boil the water and put raisins in it. Few minutes later put all the ingredients one by one. Replace all the ingredients in a loaf pan and bake it at 350 degrees for almost 45 minutes or till the cake is baked. This recipe is for four servings. Healthy and yummy the cake is ready to tickle your taste buds.

Recipe for yet another delicious and a healthy cake for diabetics

Ingredients you would require

3 tsp soda, 2 1/2 cup flour, 3 tsp salt, 2 tsp cinnamon, ½ tsp nutmeg, 1 cup butter, 2 tsp vanilla, 2 eggs, 4 cup grated apple,1 tsp liquid sugar substitute, and 1 cup walnut.


Mix all the dry ingredients first and then add butter, eggs and sugar substitute to blend it well. Now stir the mixture in grated apples and nuts. The cake will be well baked in a 9 x 13 pan at 375 degrees. Baking time is about 40 to 50 minutes.

This is another recipe for diabetics who love sponge cake.

Ingredients you would require

7 eggs, 1/2 cup fruit juice especially orange, ¾ tsp cream of tartar, 3 tbsp sugar substitute, 2 tbsp lemon juice, 1/4 tsp salt and 1 1/2 cup sifted cake flour.


Take the egg whites and beat it with salt till nice foam is formed. Later add tarter cream to it and make it a bit stiff. Later mix all the remaining ingredients well in a separate bowl. You need to now put these blended ingredients in beaten egg whites. A greased pan would work well for the cake to be baked. Cook it at 350 degrees for almost 40 minutes. Later, check the cake with a tooth pick, if required heat it for some more time till baked. The cake will taste best with a fruit jelly with zero sugar in it.

With such relishing cake recipes for diabetics, one would hardy remember that he/she is affected with diabetes. Cake recipes for diabetics are a boon for people with diabetes.

Don’t forget; Drink lots of water because it is calorie free and helps to flush away the toxins. Did you know that flavored carbonated water has no calories, sugar, body, sweetener, color or preservatives?


Chocolate Cake Recipe


Chocolate is termed as the drink of the Gods and it seems as if it is going to be a continuing indulgence of man. Chocolates obviously come in an array of shapes, variants, and sizes. One of which is the chocolate cake. Of course, the chocolate cake is made out of several recipes too. The chocolate recipe is of one great popularity that it is included in almost every single occasion that each family celebrates. Christmas, New Year, Thanksgiving, Christening, Anniversaries, Birthdays, and many others could never be held as complete without one or two chocolate cake recipes prepared therein.

A chocolate cake recipe could be made out of different kinds of chocolate. It could be that the recipe would include a bitter chocolate, a dark chocolate, a plain chocolate, or a chocolate that has very little or should no longer be added with sugar. The chocolate cake recipe may also be made out of white chocolates–that is, the taste is much sweeter, smooth, rich, and has basically the quality that states “it melts in your mouth”. The chocolate cake recipes which are made out of pure and organic chocolate involve a great deal of cocoa solids therein. More so, such chocolate variety is too costly.

As technology advanced throughout time, the chocolate cake recipes had never been left behind as well. Several ingredients have been proven to add more luscious taste to these foods. Some of the mouth-watering chocolate cake recipes include the choco orange angel cake, the hot spicy chocolate ginger crunch cake with the ginger soup, the tangy cinnamon cake, the chocolate cake that is topped with some mild tempering banana sauce, and many others. As it seems, almost everything that you have there resting on your kitchen cupboard may be utilized as an ingredient to the chocolate cake recipes. Basically, hazelnut, cheese, raisins, and beetroot are primary components of the chocolate cake recipes.

The chocolate cakes are topped with decorations and toppings which may be truly remarkable. These toppings generally add up to the delicious look of the cake. Chocolate cakes are inherently rich in taste so the toppings placed in them are maintained to be light. Some of the common toppings are almonds, dates, fruit sauces, and honey. Some chocolate cake recipes enable you to peel off some of the chocolate curls, have designs of melted chocolate, and chocolate balls also. The “covertures” is the kind of chocolate which exudes a glossy finish and has become a favorite choice of all. For many people, anything which is compacted with chocolate is always and forever delicious.

It is now extremely easy to spot a chocolate cake recipe these days because these tasty products are also being marketed online. There are specialty stores that sell great chocolate cake recipes. Some pastry centers also make available the recipes of their products. If you are serious in working with chocolate cake recipes, remember that you need to find the right people to consult. As always, the family lineage you have is always the best source of recipes. And since chocolate has been a part of all family traditions, there is a great possibility that any of your relatives know of a chocolate cake recipe. As you venture into creating chocolate cakes, you could draw inspiration from your relatives who had been fond of chocolate cakes.

Another approach that you could make use of in search of a chocolate cake recipe is flipping through the pages of a cook book. Another is by searching through the Internet. You may join forums so that you could get the chance to talk to the expert individuals regarding the real scope of the chocolate cake recipes.

Baking is one way of keeping you busy. You might not be entirely engaged in any business, yet creating the luscious recipes may really be a fanciful hobby of yours. If feels nice to be mixing all these stuffs and turning them into one fine masterpiece. After which, you may let other people taste your output. You could be a business-minded individual who would be serious in making money. Your product could always be saleable. Who knows, your chocolate cake recipe could be a hit one of these days!


Christmas Cake Recipe


December is the time for baking in the kitchen, insulated against the cold weather by a festive fug of spices, brandy and rich dried fruit: cookies, mince pies, Christmas pudding, Christmas cake. The Christmas cake should be prepared well ahead of time so it has time to develop moistness and flavour. Usually I procrastinate and bake it only a week before Christmas but this year I was determined to do it right. So yesterday the kitchen exuded a gentle spicy aroma as the cake cooked extremely slowly for four and a half hours. Just one whiff is enough to conjure up Christmas.

It is just the sort of rich, damp, heavy fruit cake that Captain Hook put out to poison the Lost Boys in the original Peter Pan story. That detail seems to have been omitted in the updated versions, maybe these days it seems too old-fashioned to believe that rich cake is death to young stomachs! My kids aren’t really into the cake itself anyway, but they love the marzipan and icing, so will nibble meagrely at the cake in order to justify feasting on their icing and that of the adults as well, who Jack Sprat-like tend to prefer the cake and leave the excess sweet icing to the children.

Just before Christmas I usually get out the reliable old Delia Smith cook book to check out the  cake   recipe  and quantities for the marzipan. Her recipes almost always work and are accurate if not always inspired. Now she is long supplanted by the younger, sexier Nigella, but her books are still at the back of my shelf for when I need to check details of some ordinary but useful dish.

Rich Fruit  Cake   Recipe 

450g/1lb currants

175g/6oz sultanas

175g/6oz raisins

50g/2oz glace cherries(optional)

50g/2oz mixed candied peel chopped

3 tablespoons brandy

225g/8oz plain flour

½ teaspoon salt

¼ teaspoon grated nutmeg

½ teaspoon mixed spice

225g/8oz unsalted butter

225g/8oz soft brown sugar

4 large eggs

50g/2oz chopped almonds

1 dessertspoon treacle

grated rind of 1 lemon

grated rind of 1 orange

The night before you want to make the cake, soak all the dried fruit and peel with the brandy. Leave it in a covered bowl over night or at least twelve hours.

Grease and line a 20cm/8 inch round cake tin or a 18cm/ 7 inch square one.

Sift together the flour, salt and spices. Cream the butter and sugar together in a large mixing bowl until light and fluffy (make sure you do this thoroughly). Beat eggs and add them a little at a time to the creamed mixture, beating well each time. Next fold in the flour and spices gently. Stir in the dried fruit and peel, treacle and the grated lemon and orange rind. Spoon the mixture into the prepared cake tin and spread it out evenly. Tie a band of brown paper round the outside of the tin and cover the top of the cake with a double layer of greaseproof paper (with a hole cut in the middle of it) Bake the cake at 140C/275F on the lower shelf of the oven for 4 ¼ – 4 ¾ hours. Don’t open the door to check until at least 4 hours have passed. Once the cake has cooled wrap it in a layer of greaseproof paper then foil. Delia recommends feeding it with brandy every week or so, by poking a couple of holes with a skewer then letting a few teaspoons of brandy soak in.

Our cake is now well wrapped in grease-proof paper and foil and stored on a shelf in the larder to steep in its own flavours. A week before Christmas I’ll make the marzipan to go on it. I’ll have a lot of help with that as the children vie to gather up any scraps that fall or are trimmed off. We’ve even converted marzipan haters in the family to our variety of almond paste, just by leaving out the almond essence, which gives the strong almost metallic taste to shop marzipan. Without it the real almond flavour gets a chance to shine through, more mellow and delicately nutty. (I’ll write up my recipe for the marzipan and royal icing in my next article.)

On top of the marzipan goes the top layer of royal icing, made with icing sugar and egg white, put on rough to resemble a snowy scene. When I was growing up we had a set of figures for a Nativity scene that always decorated the cake and it was my favourite job to arrange them with a few tiny pine trees for added effect. You can be creative with your decoration, go for elegant with a single artificial poinsettia flower or fun with plastic animals – a donkey and ox, or as I often do being in Africa, a zebra, elephant and giraffe – standing around in the snow. Silver balls could make a star or you could find a tiny angel decoration to stand atop the cake heralding Christmas.


Cake Recipes


When deciding on what  cake   recipe  you would like to create you must keep in mind that there are two types of  cake  – butter and foam. Butter cakes are made with butter or shortening and foam cakes are made with eggs or egg whites. These two categories are just the general, umbrella, or catch-all terms. There are actually dozens or even hundreds of variations on cakes that you can learn about and enjoy.

Butter cakes are light and fine textured, while foam cakes are fluffy. Foam cakes can be angel food, chiffon or sponge, depending on your preference. Both form the basis for most  cake   recipes  with variations and special touches adding to the taste and presentation.

There are hundreds and hundreds of  cake   recipes . All time favorites include white cake with chocolate frosting, chocolate cake with white frosting and carrot cake. A basic  cake   recipe  calls for butter, sugar, vanilla, eggs, flour and baking powder. Frosting should always be created to the right consistency that is smooth and soft enough spread. Glazes should be thinner, but not drippy. Food coloring can be used to tint frosting and garnished with goodies like chocolate or multi-colored sprinkles, animal crackers, nuts, raisins, coconut, jelly beans, fresh or dried fruit, etc.

Wonderful  cake   recipes  can be found in most cookbooks and on the web. Family shared  recipes  are the best, so ask your favorite grandma or aunt for their “special”  cake  ingredients. If you’re brave, you can even try your own hand at creating the next big thing in  cake   recipes .


Pistachio Cake Recipe


If you are looking for a delicious dessert idea and love the idea of serving your guests a tasty Italian  cake , this Pistachio  cake   recipe  is for you. The delicious flavor of the pistachios and the buttery goodness of the  cake  will be one of your favorite  recipes  to serve and to cook. The glaze on this pistachio  cake   recipe  it sweet, tart and tasty. It is full of lemon and sugar and chunks of nuts. It is excellent to be served after a delicious meal as a dessert or on its own.

Ingredients for Pistachio  cake   recipe :

o 2 ¼ sticks of margarine or softened butter

o 1 fresh lemon

o 1 bean of vanilla

o 2/3 of a cup of blanched almonds

o ¾ cup of pistachios

o 1 ¼ cups of superfine white sugar

o 4 organic eggs

o ½ cup of all purpose flour

o 1 lemon for the glaze

o ½ cup of pistachios for the glaze

o ¼ cup of superfine white sugar for the glaze

Directions for Pistachio  cake   recipe :

o Heat oven to 300 degrees

o Grease and flour a loaf pan that is 12×4 with 4 teaspoons of the butter

o Line with baking parchment paper

o Soften up the remaining margrine or butter

o Grate the lemon peel finely

o Scrape out the split vanilla beans for the seeds

o Grind almonds and pistachios finely

o Beat the sugar and the butter

o Beat each egg into the mix one at a time

o Add the vanilla seeds and the lemon peel

o Sift and fold in the flour and nuts

o Put the batter into the pan

o Bake in the over for 45 minutes to an hour

o Test with a skewer and when it comes out of the cake clean, it is ready

o Turn out the cake after it has cooled in the pan

o Grate the lemon and squeeze out the remaining juice for the frosting

o Cut the pistachios in half

o Mix the sugar and lemon juice

o Boil to a syrup

o Add the lemon peel

o Stir the pistachios and pour the mix over top of the cake

If you would like to try a delicious idea for pistachio  cake   recipe , try this pineapple pistachio  cake   recipe .


o 1 box yellow cake mix

o 1 cup of water

o ½ cup of oil

o 4 eggs

o 1 box instant pistachio pudding

o 20 ounce can of crushed pineapple with juice

o 1 package of dream whip

o 1 box instant pistachio pudding

o 1 ½ cups of milk


o Preheat the oven to 350 degrees

o Mix and then beat for two minutes the cake mix, eggs, pudding mix and oil

o Pour the batter into a cake pan that is greased and floured

o Bake in the oven at 350 degrees for 35 or 40 minutes or until the cake springs back

o After removing the cake from the oven, using a fork poke holes in the top of the cake

o Pour juice of the pineapple over top of the cake

o Let the cake cool one hour

o Beat the ingredients for the topping until stiff

o Frost the cake

Enjoy this delicious pistachio  cake   recipe  for a dessert or anytime.