Pinana Cake
A moist and flavorful banana pineapple cake with pecans and cinnamon, topped with creamy cream cheese frosting and nuts, perfect for celebrations or special occasions.
Ingredients
- 3 1/3 cups cake flour ⓘ
- 2 cups sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 cup vegetable oil ⓘ
- 3 eggs ⓘ
- 2 cups chopped ripe bananas ⓘ
- 1 cup chopped pecans ⓘ
- 1 1/2 teaspoons vanilla ⓘ
- 1 (8 oz.) can crushed pineapple (undrained) ⓘ
- Cream cheese frosting with 1/2 cup chopped pecans ⓘ
Instructions
- Preheat oven to 350°F. Grease and flour three round cake pans.
- Mix flour, sugar, baking soda, salt, and cinnamon in a large bowl.
- Add vegetable oil and eggs. Stir until all dry ingredients are moistened; do not beat.
- Stir in chopped bananas, chopped pecans, vanilla, and crushed pineapple.
- Divide batter evenly among the prepared pans.
- Bake for 25 to 30 minutes.
- Cool for 10 minutes, then remove from pans and cool completely.
- Frost with cream cheese frosting mixed with chopped pecans.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don't have pecans, walnuts or macadamia nuts can be excellent substitutes. To enhance the banana flavor, use very ripe bananas. If you prefer a dairy-free option, substitute the cream cheese frosting with a vegan cream cheese alternative.
Serving Suggestions
Serve the Pinana Cake with a side of fresh fruit or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or tea. For a festive touch, you can top each slice with additional chopped pecans or a drizzle of caramel sauce.
Storage & Reheating
Store leftover Pinana Cake in an airtight container in the refrigerator for up to five days. To keep the cake moist, consider wrapping individual slices in plastic wrap before placing them in the container. Reheat slices in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pinana Cake contains roughly 564 calories, with 11g protein, 94g carbohydrates, and 17g fat. It is an excellent source of iron (35% of the Daily Value), protein (22% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g 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 make this cake ahead of time?
Yes, this cake can be made a day in advance. Just make sure to store it properly in the refrigerator. If frosted, cover it loosely with plastic wrap to keep the frosting intact. Let the cake sit at room temperature for about 30 minutes before serving for the best flavor and texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of one of the cakes. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and retest.
Can I freeze the Pinana Cake?
Absolutely! You can freeze the cake either before or after frosting. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving.
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).