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Pineapple and Pistachio Semolina Cake

Semolina cake topped with pineapple and pistachio.

Photo of Pineapple and Pistachio Semolina Cake


1/2 cup (4 oz.) unsalted butter, room temperature
3-1/2 cups superfine sugar, divided
1 cup finely ground semolina flour
1 cup ground roasted pistachios
2 tsp. baking powder
3 egg(s), lightly beaten
5 oz. DOLE® Pineapple Juice
1-1/2 cups DOLE Chef-Ready Cuts Pineapple Cubes, thawed
3-1/2 cups water
2 cinnamon sticks
1/2 cup chopped roasted pistachios


  1. Preheat oven to 400 F. Spray 9-inch square baking pan with cooking spray.
  2. Cream butter and 1/2 cup sugar in mixer bowl until light and fluffy, about 2 minutes. Stir in semolina, pistachios, and baking powder. Add eggs and 1 oz. pineapple juice and stir until just combined. Spread cake batter into prepared baking pan. Lay 3/4 cup pineapple cubes over cake batter, lightly press in to secure cubes into cake. Bake 20 minutes or until golden and center is just set. Leave cake in pan to cool.
  3. Meanwhile, combine 3 cups remaining sugar, water, remaining 4 oz. pineapple juice and cinnamon sticks in medium sauce pot over low heat; stir until sugar dissolves. Turn heat up to high and allow to boil 5 minutes. Remove half of syrup mixture to a heat proof bowl and discard cinnamon sticks. Return Remaining syrup to stove and continue to boil on high heat for 20 minutes, or until syrup has thickened. Remove from heat.
  4. Take syrup from bowl and pour over cooled cake and let sit until syrup is completely absorbed. Once absorbed, turn cake out onto a flat surface and cut cake into 12 equal squares. Top with remaining pineapple cubes, chopped pistachios and thickened syrup.
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