Banana Pineapple Smash Cake

SmashCake3

The Baker Baby turned one last week and of course his Baker Mama had to make him a lil’ birthday cake. I’ve been dreaming up this one for awhile and it was the perfect little semi-sweet confection for my little man. I really didn’t want to give him something super sugary because he doesn’t know the difference and since this was his first anything sweet I figured he’d be happy either way. (Spoiler alert- he was!)

SmashCake2

This cake is full of sweet ripe bananas and crushed pineapple. I also used a touch of maple syrup to make the cake lightly sweet but not overly so. The frosting is simple cream cheese with just enough maple syrup to make it a bit sweet and compliment the cake perfectly. I made it in a  sheet pan and used a round biscuit butter to stamp out 3 layers for Hugo’s cake, then froze the rest. I actually made him another one for his actual birthday, (since he had the first one at his party,) and then saved the others to make cakes for a few of his little friends turning one later this month! They are so easy to thaw and frost a few hours before you are ready to use.

SmashCake1


See, I told you he loved it! …. Smash!!!

HugoCake Smash

 

Hugo’s (barely sweetened) Banana Pineapple Smash Cake

Hugo’s (barely sweetened) Banana Pineapple Smash Cake

Yield: 4 3-inch layer cakes

Ingredients

  • 1 1/2 cups all-purpose flour (whole wheat pastry flour would work too!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • 1 egg, plus 1 yolk
  • 3/4 cup coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons of crushed pineapple
  • 1 cup mashed banana

For the Frosting:

  • 4 oz cream cheese
  • 2-3 tablespoons maple syrup

Instructions

  1. In a large bowl whisk together the flour, baking soda, salt & cinnamon. Make a well in the middle and add the egg, yolk, syrup, vanilla and oil. Whisk until combined. Fold in the pineapple and crushed banana.
  2. Pour into a well-greased quarter sheet pan (a 9x13 pan would also do.)
  3. Bake at 350F for 20-30 minutes (depending on which pan you use,) or until a toothpick inserted into the middle of the cake comes out clean.
  4. Once cooled, cut out the cake layers and keep chilled or frozen until ready to frost.

For the Frosting:

  1. Beat the cream cheese until soft and creamy. Gradually add maple syrup until the frosting has reached your desired sweetness.
  2. Frost cake as desire and store in the fridge until shortly before serving.

Notes

Recipe adapted from All Recipes

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

32 Comments

  1. Happy Birthday to Hugo! I’m loving this recipe – my niece turns two this weekend and I’d like to make this for her party. For the coconut oil, did you measure it solid or melted? Many thanks!

  2. This looks delicious (and pretty healthy too!) Happy birthday Hugo!

  3. This reminds me a lot of a hummingbird cake.

  4. He is just adorable! I am definitely making this a tradition when I have kids!

  5. Well, I think we can confirm – he really is your child! :P Love that he got so into the cake…I’ve seen many babies who have no interest and that is always a little sad!

  6. Happy Birthday Hugo! What a great idea for a smash cake! It is so darn cute. And why have I never thought of using a biscuit cutter to make adorable three tiered cakes? Genius! Definitely pinning this!

  7. Hi there,
    I just got done making this cake for my one year old as well.I tasted it myself and thought it was good. I’m just a little concerned about the dough. It’s a little mushy but when I put a toothpick through it it is clear. It that how your dough turned out?

    1. Same here! Trying to figure it out.

  8. Christina says:

    Great idea! You’re little guy is adorable! My little one is about to turn 1 also. I’m hoping to make an egg & dairy free version of this cake. What size biscuit cutter did you use? Thanks!

    1. I used a 3-inch cutter. Happy Birthday to your little one!

  9. I assume you drain the pineapple, yes?

  10. This is so good! Just made it for my daughters 1st birthday that is hawaiiian theme. It is absolutely delicious (haven’t frosted it yet!) I measured the oil melted and drained the pineapple. Yum! Can’t wait to frost and have her try it at her birthday party :) and so glad it’s not terrible for her either!

  11. I would like to know if there is left over batter for maybe miffin tin for mini cakes for babie friends?
    Trying to figure a way to not have to make a separate cake for guests.
    Thanks so much for sharing.
    ~G~

  12. sophia Ierodiakonou says:

    I did this last night and took the cake to my daughter’s nursery school for her birthday. All kids loved it and the teachers aswell. Perfect and easy recipe for my little girl who just turned One. Thank you:)

  13. How many bananas approximately is it? Thanks going to try and make vegan version of this for my daughters first birthday tomorrow

  14. Perfect cake and icing recipe for Baby’s first birthday! I made this yesterday for my daughter’s smash cake- cut the cake into a banana shape and coloured the icing yellow and brown to make it look like a banana.

  15. Did you drain the pineapple first or keep the juices? Looks delicious!

  16. How can I adjust the recipe to use 2 6-inch cake pans?

  17. Hi! This is exactly what I was looking for for my daughter’s 1st birthday coming up! How long does this last in the freezer and/or the fridge after frosting?

  18. I’ve looked at many other recipes but came across yours made it…. you will not believe how delicious it was and to my surprise my lill one ate without looking elsewhere following your recipe was great. Thank you Audra

  19. Monique Trujillo says:

    Hello I’m planning on making this for my sons first birthday tomorrow. I have a fresh pineapple. Would that work in this recipe?

  20. This cake is SOOO good!!! I got tired of my go-to smash cake recipe and decided to make something different. This is perfect for summer. It’s refreshing, moist and just delicious! The only thing i did differently was the “frosting.” I used the Oui by Yoplait yogurt in coconut. I personally think it complimented the pineapple cake real well. I also added coconut flakes. I would def make it again! Thank you so much for the recipe!

    1. P.S. I added the coconut flakes around the cake after frosting it.

  21. Natalie V. says:

    Is it possible to freeze the cake?

    1. Yes! I cut out the layers and freeze them until I’m ready to use

  22. Has anyone made cupcakes using this recipe?

Leave a Reply

Your email address will not be published. Required fields are marked *