Pineanna Nut Cake
Indulge in the delightful tropical fusion of a Pineanna Nut Cake, a moist and flavorful dessert bursting with crushed pineapple, ripe bananas, and crunchy pecans. This easy-to-make cake pairs the natural sweetness of fruits with a hint of warm cinnamon and the creamy decadence of a luscious cream cheese frosting. Perfect for gatherings, holidays, or simply satisfying a sweet tooth, this recipe is a crowd-pleaser that comes together in just over an hour. With its gorgeous pecan-studded topping and rich, tangy frosting, the Pineanna Nut Cake is a must-try treat that’s as visually appealing as it is delicious. Whether you're a fan of banana cake, pineapple desserts, or nutty confections, this unique creation is sure to become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 8 ounces crushed pineapple (with juice)
- 1 cup mashed ripe bananas
- 1 cup chopped pecans
- 0.5 cup unsalted butter
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 0.5 cup chopped pecans (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease and flour a 9x13-inch baking pan.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. Whisk until well blended.
In a separate bowl, beat the eggs and mix in the vegetable oil and vanilla extract. Stir in the mashed bananas and crushed pineapple (with juice).
Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing.
Fold in the chopped pecans gently until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
While the cake is cooling, prepare the frosting. In a medium bowl, beat together the unsalted butter and cream cheese until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, and mix until fully incorporated. Stir in the vanilla extract.
Spread the cream cheese frosting evenly over the cooled cake.
Garnish the frosted cake with the additional chopped pecans, pressing them gently into the frosting.
Cut into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.8 g | 468% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3317 mg | 144% | |
| Total Carbohydrate | 966.1 g | 351% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 721.9 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 511 mg | 39% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2503 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
