No Measure Cake
A moist and flavorful banana cake with pineapple and coconut, ideal for casual gatherings or dessert, offering tropical sweetness and rich textures.
Ingredients
Instructions
- Do not mix the cake mix according to the directions.
- Melt the margarine and spread it in the bottom of a baking pan.
- Drain the crushed pineapple and spread it over the margarine.
- Slice the bananas and layer them over the pineapple.
- Pour the orange juice over the bananas.
- Sprinkle the sweetened flaked coconut and pecan pieces on top if desired.
- Spread the cake mix evenly over the layered ingredients.
- Bake as directed for the cake mix or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, use unsalted butter instead of margarine. If you can't find very ripe bananas, you can ripen them quickly by placing them in a paper bag with an apple. Feel free to swap the cake mix with a gluten-free version for a gluten-free treat. You can also add chopped nuts or dried fruits for added texture and flavor.
Serving Suggestions
Serve No Measure Cake warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a refreshing fruit salad or a light Three Bean Salad With Sweet And Sour Dressing for a balanced meal. For a festive touch, garnish with toasted coconut or chocolate shavings.
Storage & Reheating
Store leftover No Measure Cake in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in the microwave for 15-20 seconds or warm in the oven at 350°F for about 10 minutes. This cake is best enjoyed warm, as the flavors meld beautifully when heated.
Nutrition & Diet Analysis (per serving)
Each serving of No Measure Cake contains roughly 556 calories, with 7g protein, 53g carbohydrates, and 38g fat. It is an excellent source of vitamin C (58% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of potassium and protein. It also contributes 7g of dietary fiber toward your daily target.
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. Just make sure to chop it into small pieces and drain the juice well. Fresh pineapple will add a bright, tropical flavor to your cake, but ensure it is ripe for the best taste.
Is it necessary to add coconut and pecans?
No, the coconut and pecans are optional. If you prefer a simpler cake, feel free to omit them. However, they add great texture and flavor. If you want to keep it nut-free, you can substitute the pecans with sunflower seeds.
Can I make this cake vegan?
Absolutely! To make this cake vegan, substitute the margarine with a vegan butter alternative, and use a plant-based cake mix. Replace the eggs typically required in cake mixes with unsweetened applesauce or a flaxseed meal mixture for binding. This way, you can enjoy a delicious vegan version of this treat.
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).