This Pineapple Pound Cake is made with pineapple puree for a finer and smoother textured…
Banana Pineapple Cake with Pineapple Frosting
Luscious Banana Pineapple Cake with Pineapple Frosting made with ripe bananas and crushed pineapples. It has a deliciously moist and tender crumb.
I know it is still a little cold and kind of early to be thinking of fun things to do in the sun but I am in the mood for something tropical this weekend. I seldom make cakes but since we are having company, I thought it would be fun to make a cake with some of the flavors we associate with sunny weather like bananas and pineapples. Will the flavors combine? There is only one way to find out.
Spelt or All-Purpose Flour
For this Banana Pineapple Cake recipe, I used organic spelt flour. Spelt is an ancient distant cousin to the modern wheat. It does contain gluten and so it is not suitable for a gluten free diet. Whole spelt flour and white spelt flour are easily available at most health food stores. I find breads, cakes, and pasta made with spelt flour to be a little more tender. Please feel free to substitute the spelt flour in this recipe with all-purpose flour on a 1:1 ratio.
I was very pleased with the way this Banana Pineapple Cake turned out. It was moist, tender, and flavorful. The cake is purposely made a little less sweet as the pineapple frosting more than made up for it.
Tools Used in Making This Banana Pineapple Cake
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Hamilton Beach Power Deluxe Hand Mixer
Cuisipro Stainless Steel Measuring Cup and Spoon Set
Wilton Performance Aluminum Pan 8-Inch Round Cake Pans, Set of 2
Nonstick Round Cake Baking Pan 2 Piece Set, 9″, Gray
Servings: 12
Calories: 483kcal
INGREDIENTS
- 2 cups spelt or all-purpose flour (300g)
- 2½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ cup vegetable oil (120ml)
- ¾ cup sugar (165g)
- 2 large eggs
- 2 ripe bananas (mashed)
- 1 cup crushed pineapple in pineapple juice (drained)
- ½ cup sour cream (115g)
Pineapple Frosting
- 1 stick butter at room temperature (½ cup/115g)
- 4 cups powdered sugar (520g)
- ¼ to ½ cup pineapple juice (60ml to 120ml)
- 3 to 4 drops yellow food coloring
INSTRUCTIONS
- Grease and flour two 9-inch (23cm) diameter round cake pans. Preheat oven to 350˚F (180˚C).
- Combine flour, baking powder, baking soda, and ground cinnamon in a medium sized bowl. Stir to mix.
- In a large bowl, add vegetable oil, sugar and eggs. Beat until light and fluffy, about 2 minutes.
- Beat in mashed bananas, crushed pineapples, and sour cream. Add dry flour mixture and beat until smooth.
- Divide batter between the two cake pans. Bake for 25 to 30 minutes or until wooden pick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
Pineapple Frosting
- Beat butter in a bowl until light and fluffy. Add powdered sugar one cup at a time, food coloring, and enough pineapple juice to form a spreadable consistency. Beat until combined.
- Spread about ½ cup frosting on the first layer of cake. Place second cake top side up onto frosted layer. Spread frosting on the side and top of cake. Chill cake in the fridge until frosting sets, about an hour.
NUTRITION
Calories: 483kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice!
NOTE: This post was updated on March 26th, 2013 with new pictures. No changes were made to the recipe.
Have a wonderful Palm Sunday! 😎
Look at the sunny frosting! And the cake crumb looks so fluffy and tender. I wish I could've had a slice…
Looks so good the pineapple frosting! Next time I'll make use of this frosting recipe. Thanks!
I am trying to imagine the aroma of pineapples and bananas combined while baking this ;p
Looks lovely..love yhe taste
wow very good combination… looks lovely:-)
Yummy and flavourful cake…
Bananas and pineapple together…that has to be incredibly good!
denise@quickies on the dinner table – I'll make you the cake if you visit 🙂
A2Z Vegetarian Cuisine – Thanks!
Anncoo – It turned out really well. Do try it.
tigerfish – I wondered about it myself but was pleasantly surprised at the outcome. It combined very well.
Rumana Rawat – Thanks!
Tina – Thanks!
bunkycooks – Thanks for visiting! The flavors combined very well 🙂
oh wow!!! that looks awesome..so soft and yummy!!
The cake looks awesome……
wonderful cake and loved the pineapple frosting too..:-)
I bet everyone loved this with the pineapple and banana! Such a great idea to use the juice in the frosting. Delicious.
What an awesome combination! I love the happy color of frosting!
super combo….it looks great..so tempting.
Great idea! This looks perfect for Easter. We're heading to my daughter's. I'll have to bring this along!
I am trawling the web looking for a pinneapple cake recipe for my daughters birthday. This one looks & sounds delicious, the only thing is I have never heard of canola oil. Can some one please help me out or let me know if it can be substituted for something else. Thanks
Hi Annie! Canola oil is very easily available here in the US. Please substitute canola oil with vegetable oil.
Hi Biren, can I omit the banana? I dont have it at home and am too lazy to make a trip out to get it. If so, do I need to substitute it with anything? Thanks.
The flavor would be different but I suppose you could do that. You may have to compensate by increasing the amount of flour used.
This sounds like a hummingbird cake without the nuts.