Sometimes we need a tropical vacation, but the beach is far from sight. Try bringing island time to your house with this tropical fruit-inspired bundt cake. Not only does it bring island vibes to your kitchen, but it’s also a nutritious treat that will satisfy any sweet tooth.RELATED: Mini Coconut-Chai CheesecakesWhat makes this bundt different from the rest? White whole wheat flour is the magic ingredient here. This type of flour is made from a different strain of wheat than traditional all-purpose or whole wheat flour. It has the nutritional value of whole wheat but with the color, taste, and texture of all-purpose. It’s the best of both worlds!Try out this guilt-free tropical cake. It will send your taste buds straight to the coast.RELATED: Strawberry-Lime SquaresTo get our top stories delivered to your inbox, sign up for the Healthy Living newsletter


Read the full recipe after the video.

Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Prepare the cake: Preheat oven to 350°F. Whisk together flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt in a medium bowl.

  • Whisk together eggs, yogurt, sugar, oil, ginger, and vanilla in a separate medium bowl. Add yogurt mixture to flour mixture; stir until combined. Stir in pineapple, banana, and pecans.

  • Coat a 12-cup Bundt pan with cooking spray; pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in pan on a wire rack until cool enough to handle, about 30 minutes; invert cake onto a wire rack to cool completely, about 3 hours.

  • Prepare the glaze: Whisk together yogurt and powdered sugar in a small bowl. Spread over cake; sprinkle with pecans.

Nutrition Facts

337 calories; fat 19g; cholesterol 34g; fiber 4g; protein 6g; carbohydrates 35g; sugars 18g; sodium 125mg; iron 2mg; calcium 159mg.