One Pan Fruit Cake
A moist, flavorful fruit cake featuring bananas, pineapple, and nuts, baked in a single pan for easy preparation and cleanup. Its rich, fruity taste makes it perfect for brunch, snack time, or dessert, offering a delightful combination of sweetness and crunch in every bite.
Ingredients
Instructions
- Heat oven to 350°F.
- Generously grease the bottom of a 10 x 13 x 2-inch pan.
- Stir all ingredients in a 3 or 4-quart bowl with a fork until moistened.
- Then beat vigorously for 1 minute.
- Bake until a wooden pick inserted in the center comes out clean, about 35 to 40 minutes.
- Cool for 15 minutes.
- Run a spatula around the edge of the pan before serving.
Tips & Substitutions
For added flavor, consider using ripe bananas which enhance the sweetness of the cake. You can substitute the crushed pineapple with applesauce for a different fruity profile. If you're looking for a nut-free option, omit the nuts or replace them with sunflower seeds. Be sure to mix the batter thoroughly to avoid lumps, ensuring a smooth texture. For a twist, try adding chocolate chips or dried fruits.
Serving Suggestions
Serve the fruit cake warm or at room temperature, optionally dusted with powdered sugar or drizzled with a simple glaze made from orange juice and powdered sugar. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. This cake also makes a great addition to brunch tables alongside other favorites like Iowa Corn Chowder.
Storage & Reheating
Store any leftover fruit cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate, where it can last up to a week. To reheat, slice and warm individual pieces in the microwave for about 15-20 seconds or until desired warmth is reached.
Nutrition & Diet Analysis (per serving)
Each serving of One Pan Fruit Cake contains roughly 309 calories, with 1g protein, 9g carbohydrates, and 27g fat.
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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just make sure to thaw and drain any excess moisture before mashing them. This will help maintain the right consistency of the batter.
What can I substitute for Bisquick?
If you don't have Bisquick, you can make a homemade pancake mix using equal parts of all-purpose flour, baking powder, and a pinch of salt. This will provide a similar texture and rise to your fruit cake.
How do I know when the cake is done baking?
The cake is done when a wooden pick inserted in the center comes out clean. Keep an eye on it around the 35-minute mark, as oven temperatures can vary. If needed, bake a few additional minutes until the pick comes out clean.
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).