Fiesta Cake
A moist and flavorful banana pineapple cake with toasted pecans and warm cinnamon, perfect for dessert, snack, or special occasions, appealing to all banana and pineapple lovers.
Ingredients
Instructions
- Mix and sift flour, sugar, soda, salt, and cinnamon.
- Stir in pecans.
- Beat eggs slightly.
- Combine eggs with oil, vanilla, bananas, and pineapple.
- Add wet ingredients to dry ingredients and mix thoroughly, but do not beat.
- Pour batter into a greased baking pan.
- Bake at 325°F for 1 hour and 25 minutes.
- Remove from oven and let stand for 10 to 15 minutes.
- Remove from pan and cool.
Tips & Substitutions
For a lighter texture, sift the flour multiple times before mixing. You can substitute the pecans with walnuts or omit them entirely for a nut-free version. If bananas are not ripe enough, consider using applesauce as a substitute to maintain moisture. Adjust the baking time as needed based on your oven's performance and the size of your pan.
Serving Suggestions
Serve the Fiesta Cake warm or at room temperature, optionally drizzled with a cream cheese frosting for added richness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, consider serving it alongside a light Butterfly Salad for a delightful meal.
Storage & Reheating
Store leftover Fiesta Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, simply warm in the microwave for about 15-20 seconds or let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fiesta Cake contains roughly 470 calories, with 7g protein, 57g carbohydrates, and 15g fat. It is an excellent source of vitamin C (29% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Make sure to crush it to match the texture of canned crushed pineapple. You may need to adjust the moisture content slightly by reducing other liquid ingredients if the fresh pineapple is very juicy.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to mimic the texture of traditional flour. The baking time may vary, so keep an eye on the cake while it bakes.
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Allow it to cool completely before wrapping it tightly in plastic wrap. This will help it stay moist. Just remember to bring it to room temperature before serving, or warm it up slightly for a fresh taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).