- 1
- 20 mins
- 28 mins
Ingredients
- 2 1/2 cups gluten free Bisquick (see notes for regular instructions)
- 1 1/4 cups sugar
- 1 teaspoon cinnamon
- 1 cup pecans, chopped (plus more to garnish)
- 1/2 cup butter, melted
- 1/2 cup low fat Greek yogurt
- 2 eggs, beaten
- 2 ripe bananas, mashed
- 1 cup crushed pineapple, undrained
- 1 teaspoon vanilla
- FOR THE ICING
- 16 ounces reduced fat cream cheese, well softened
- 1/2 cup butter, well softened
- 2 cups confectioners sugar
- 1 teaspoon vanilla
Preparation
Step 1
Preheat the oven to 350 degrees F (or 175 degrees C) and grease two 8 or 9 inch round cake pans with gluten free nonstick spray.
In a medium bowl stir together the Bisquick, sugar and cinnamon and set it aside.
In a large bowl stir together all the rest of the cake batter ingredient until well combined then add the dry ingredients and mix well.
Evenly divide the batter between the two pans, the batter will be much thicker than regular batter so it might need to be spooned into the pans. Use a rubber spatula to spread the batter into flat even layers.
Bake it for 28 minutes or until a toothpick inserted comes out clean. Cool the cakes for 10 minutes before removing them from their pans then cool completely and chill the layers before icing.
For the icing, cream together the butter, cream cheese, and vanilla until smooth. Gradually add the confectioner’s sugar and mix until smooth and creamy.
To ice the cake, place the first layer on your serving dish with the flat side up, then apply an even layer of frosting and refrigerate it for twenty minutes to chill and solidify that layer of icing before adding the next chilled cake layer.
Frost the top layer of the cake then the sides and once you have the cake well covered garnish with additional pecans or edible flowers if you want. Chill the cake well before serving for neater slices.