Pineapple Banana Cake
This moist pineapple banana cake combines the tropical sweetness of pineapple and bananas with warm cinnamon and nutmeg flavors. Perfect for family gatherings or dessert, its tender crumb and fruity richness make it a crowd-pleaser suitable for any occasion.
Ingredients
Instructions
- Beat eggs, sugar, Miracle Whip, oil, and vanilla at medium speed until light and fluffy.
- Add dry ingredients alternately with crushed pineapple and mashed bananas, mixing well after each addition.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake for 45 to 50 minutes at 350°F.
- Cool the cake and frost with Cream Cheese Frosting.
Tips & Substitutions
For a lighter cake, consider using Greek yogurt in place of Miracle Whip. You can also substitute half of the sugar with applesauce for a healthier twist. Make sure the bananas are very ripe for maximum sweetness. If you prefer a nutty flavor, add chopped walnuts or pecans into the batter. This cake can also be made in a bundt pan for a different presentation.
Serving Suggestions
This Pineapple Banana Cake is delicious on its own, but you can elevate it by serving with a scoop of vanilla ice cream. It pairs beautifully with Cream Cheese Frosting for added richness. Consider serving alongside a light salad or fresh fruit to balance the sweetness. This cake makes a great addition to brunch or dessert tables, especially during special occasions.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds to enjoy a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Banana Cake contains roughly 431 calories, with 4g protein, 60g carbohydrates, and 17g fat. It is a good source of vitamin C (18% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 961mg per serving (42% 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, but make sure to finely chop or blend it, and you may need to adjust the moisture levels in the recipe. Fresh pineapple will add a brighter flavor, but be aware that it may change the texture slightly.
What can I use instead of eggs?
You can replace eggs with unsweetened applesauce as well. Use 1/4 cup of applesauce for each egg needed.
How can I add more flavor to the cake?
To enhance the flavor, consider adding a teaspoon of almond extract or a tablespoon of lemon zest to the batter. You can also mix in spices like ginger or clove for a warm, aromatic touch. These additions will complement the banana and pineapple beautifully.
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).