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.
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What 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.
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How to Make It
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.