Springtime Pineapple Cake
Carolina Jantac, MS, RD, LD
of whole wheat flour
or ¾ cup stevia sugar baking mix
of baking soda
14 ounce can (do not drain)
of coconut oil
of Once Again Sunflower Seed Butter - Peanut Free, No salt, No sugar
of vanilla extract
of chopped toasted pecans
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.
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.
Make sure to beat until the mixture is well blended. Using a spoon, mix in crushed pineapple and pecans.
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.
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!
Purchase our product on our online store and save $1.00 with code: RECIPES2018