Provincial Pineapple-Banana Bundt Cake

• Nonstick cooking spray
• 1 c chopped DOLE® Pineapple
• 2 c white whole wheat flour
• 2 tsp baking soda
• ½ tsp fine sea salt
• ½ c coconut sugar
• ⅓ c natural buttery spread with olive oil
• 4 ripe DOLE® Bananas, peeled and mashed (about 1⅓ cups)
• 2 large eggs
• 2 tsp vanilla extract
• ½ c plain nonfat Greek yogurt
• ⅓ c powdered sugar

Preheat oven to 350°F; spray a 12-cup Bundt pan with nonstick cooking spray.

Purée pineapple in a food processor on high 1 minute or until some small pieces remain. Makes about 1 cup.

Whisk flour, baking soda and salt in a medium bowl. Beat sugar and buttery spread in a large bowl, with mixer on medium speed, 2 minutes or until light and fluffy; add bananas, eggs, vanilla extract and ½ cup pineapple. Beat 1 minute or until incorporated, and reduce speed to low. Alternately, add yogurt and flour mixture, and beat 1 minute or until incorporated, scraping bowl occasionally.

Transfer cake batter to prepared pan, and bake 55 minutes or until toothpick inserted in center comes out with a few small crumbs. Cool cake completely in pan on wire rack.

Whisk powdered sugar and remaining ½ cup pineapple in a medium bowl; drizzle over cake. To serve, cut cake into 24 (1¼-inch-thick) slices.