Pineanna Nut Cake
Pineanna Nut Cake is a moist, flavorful dessert combining ripe bananas, crushed pineapple, and pecans, with warm cinnamon and vanilla notes. Perfect for celebrations or cozy gatherings, this cake boasts a tender crumb and delightful tropical and nutty flavors that appeal to a wide range of palates.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour three 9-inch round cake pans with 1 1/2-inch sides.
- Mix cake flour, sugar, baking soda, salt, and cinnamon in a large bowl.
- Add vegetable oil and slightly beaten eggs to the dry ingredients.
- Stir until all dry ingredients are moistened; do not beat.
- Stir in chopped bananas, 1 cup chopped pecans, vanilla, and crushed pineapple with juice.
- Divide batter evenly among the prepared pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then remove from pans.
- Cool completely on wire racks.
- Fill each layer and frost the top and sides of the cake with cream cheese frosting.
- Sprinkle 1/2 cup chopped pecans on top of the cake.
- Cut the cake with a sharp knife.
- Refrigerate any remaining cake.
Tips & Substitutions
For a moist cake, ensure your bananas are very ripe. You can substitute applesauce for half the oil to reduce fat content. If you don't have pecans, walnuts or almonds work as great alternatives. Also, be cautious not to overmix the batter to keep the cake light and fluffy. If you enjoy this recipe, check out Applesauce Cupcakes for another delightful treat.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it with a side of fresh fruit, such as sliced strawberries or a fruit salad, to enhance the flavors. For a complete meal, serve alongside Sweet Potato Rolls for a comforting touch.
Storage & Reheating
Store leftover Pineanna Nut Cake in an airtight container in the refrigerator for up to five days. To enjoy it later, let it sit at room temperature for about 30 minutes before serving. You can also freeze the cake layers individually wrapped in plastic wrap and foil for up to three months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pineanna Nut Cake contains roughly 505 calories, with 5g protein, 54g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (82% of the Daily Value), vitamin C (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 826mg per serving (36% 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 make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. Frost the cake just before serving for the best texture and flavor.
What can I use instead of crushed pineapple?
If you prefer not to use crushed pineapple, you can substitute it with an equal amount of finely chopped apples or pears. This will still provide moisture and sweetness, although the flavor will be slightly different.
How can I make this cake gluten-free?
To make a gluten-free version of the Pineanna Nut Cake, substitute the Softasilk cake flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for proper structure. Additionally, check that all other ingredients are gluten-free.
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).