Crushed pineapple and mashed ripe banana keep this cake incredibly moist, while a warm hit of cinnamon and toasted pecans give every layer real depth and crunch. The batter comes together in two bowls and folds together fast, so it's a low-fuss bake even with two layers to manage. Once the cake cools completely, a rich, tangy frosting gets whipped until light and spreadable, then swept over the top and sides in thick, generous swoops. A scattering of pecan halves on top finishes it with a little extra crunch and a nice visual cue of what's baked inside. Chilling the finished cake before slicing helps the frosting set up so you get clean, tall slices every time. This one is a genuinely great pick for a dairy free dessert table, tropical and nostalgic all at once.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
Spread the chopped pecans on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
