Banana Pineapple Cake with Coconut Pecan Frosting

Anita Hoffman


This moist cake's delicious light and delicate flavor compliments the coconut frosting and it isn't too sweet or rich.
Photo adapted from


★★★★★ 1 vote

15 Min
35 Min


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  • 1 box
    (18 ounces) white cake miz
  • 1 can(s)
    (8 ounces) crushed pineapple in juice
  • 1/2 c
  • 3
  • 3 Tbsp
  • 1 c
    mashed banana (about 2-3 medium bananas)

  • 1 can(s)
    (6 ounces) evaporated milk
  • 3/4 c
  • 1/3 c
  • 2
    egg yolks, beaten slightly
  • 1 tsp
  • 1 -1/3 c
    flaked coconut
  • 1 c
    chopped pecans

How to Make Banana Pineapple Cake with Coconut Pecan Frosting


  1. In a large bowl, combine cake mix, pineapple with juice, milk, eggs and oil.
    Beat on low speed to blend, about 1 minute.
    Add bananas and beat on medium speed for 2 minutes.
  2. Pour into a greased and floured 9 X 13 inch baking pan and bake at 350 degrees for 30-35 minutes.
  3. During last 5 minutes of baking, prepare frosting.
  4. Frosting: In a medium saucepan, cook and stir sugar, butter, evaporated milk, egg yolks and vanilla on medium heat until thickened , about 10 minutes.
  5. Remove from heat and stir in coconuts and pecans.
    Cool to room temperature and spreading consistency, before spreading on cooled cake.

Printable Recipe Card

About Banana Pineapple Cake with Coconut Pecan Frosting

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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