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Springtime Pineapple Cake

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Author Carolina Jantac, MS, RD, LD


  • 3 cups of whole wheat flour
  • 2 cups of sugar or ¾ cup stevia sugar baking mix
  • 1 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 3 eggs
  • 3 mashed bananas
  • 1 can crushed pineapples 14 ounce can (do not drain)
  • ¼ cup of coconut oil
  • ½ cup of Once Again Sunflower Seed Butter
  • 1 ½ teaspoon of vanilla extract
  • 1 cup of chopped toasted pecans


  1. Add sugar, eggs and bananas to mixer and beat using a low setting. Add coconut oil (at room temperature), sunflower seed butter, and vanilla, next and in that order.
  2. In separate bowl, mix flour, cinnamon and baking soda. Now combine the dry mixture by adding it slowly to the mixing bowl and beat  at a low setting.
  3. Make sure to beat until the mixture is well blended. Using a spoon, mix in crushed pineapple and pecans.
  4. Preheat oven to 350 degrees. Spray a bundt cake pan with non-stick spray and pour mixture into it. Bake for approximately one hour and ten minutes.
  5. Allow the cake  to cool for at least one hour before serving. Serve with pineapple ice cream or spread some extra Once Again Sunflower Seed Butter on top of the cake or on each slice!

Recipe Notes