Gluten Free* Banana Pecan Pineapple Snack Cake

October 29, 2015 Robin Hood® Baking

rsz_bananapecanpineapplesnackcake

A sprinkling of pecans and a flutter of sweet pineapple give the Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix a taste of the tropics.

16 squares

— Cake
1 pkg (396 g) Robin Hood® Gluten Free Banana Flavoured Quick Bread Mix
1 cup (250 mL) unflavoured yogurt
2 eggs
1 tsp (5 mL) vanilla extract
½ cup (125 mL) chopped pecans
½ cup (125 mL) chopped fresh pineapple
— Cream Cheese Icing (Optional)
¼ cup (50 mL) cream cheese, softened
2 tbsp (30 mL) butter, softened
1 cup (250 mL) icing sugar
½ tsp (2 mL) vanilla extract
Tools: 9” x 9” (23 cm x 23 cm) baking dish, parchment paper, large mixing bowl, chopping knife, cutting board, hand held whisk or wooden spoon liquid measuring cup, dry measuring cup, wire cooling rack, medium mixing bowl, hand held or standing electric mixer or wooden spoon (for cream cheese icing)

Preheat oven to 375°F (190°C). Grease and line 9” x 9” (23 cm x 23 cm) baking dish with parchment paper, overlapping two sides for easy removal.
Combine mix, yogurt, eggs and vanilla in a large bowl. Stir until mix is blended. Add in chopped pecans and pineapple. Pour into prepared baking dish.
Bake in preheated oven 45 to 48 minutes or until a toothpick inserted in center of cake comes out clean. Cool in pan on wire rack for 30 minutes. Remove from pan and continue cooling on wire rack.
Cream Cheese Icing: Cream together cream cheese, butter and icing sugar. Beat in vanilla. If icing is too thick, thin out with a bit of milk. Spread over cool cake.

Tip: Simply sprinkle icing sugar over cake instead of using cream cheese icing.

*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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