Banana-Pineapple Cake Recipe

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Banana-Pineapple Cake Recipe

Yesterday I had a few ripe bananas but wasn't in the mood for banana bread, so I went looking for a banana cake recipe. Happily, I found the recipe below which uses fresh bananas and crushed pineapple. Yum for the tropical taste!

I chose to bake my cake in a bundt pan, but you could easily use a typical 13 x 9-inch cake pan instead and simply reduce the baking time (I'd start checking at 45-50 minutes or sooner if my nose told me to).

I had an extra package of cream cheese, so I chose to top the cake with cream cheese frosting (recipe included below). A sprinkle of powdered sugar or a glaze (I'm thinking rum glaze) would work well with this cake, too.

The original recipe was in our local Friends of the Library community cookbook. Here's my version:

Banana-Pineapple Bundt Cake

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups sugar
1 teaspoon salt

1 1/2 cups cooking oil
1 8-ounce can crushed pineapple, with juice (or measure out 1 cup from a larger can)
1 1/2 teaspoons vanilla
3 eggs
2 cups diced bananas (3 medium bananas)

Frosting or glaze of your choice, as desired

Preheat oven to 350 degrees. Grease a 10-inch Bundt pan (or 13 x 9 cake pan if you prefer). Whisk the dry ingredients together in a large mixing bowl. Gently stir the remaining ingredients (except for frosting/glaze) into the dry ingredients (do not beat). Pour into the prepared pan.

Bake for 60 to 80 minutes (or less for a rectangular pan), until cake tests done with a toothpick. Remove from oven and cool on a wire rack.

When cake is completely cool, top with frosting or glaze as desired. Store the cake in the refrigerator, covered.

Cream Cheese Frosting Recipe (as shown in the picture)

8 ounces cream cheese, softened
6 Tablespoons butter, softened
3 cups powdered sugar
dash of salt
approx. 2 tablespoons cream or milk, added as needed
2 teaspoons vanilla

Cream the cream cheese and butter together until light and fluffy. Add powdered sugar a cup at a time. Beat well until desired consistency (add a bit of the cream or milk as needed). Beat in the salt and vanilla. Spread on a cooled cake.

If you're really into the tropical taste, add some coconut to the recipe. Chopped nuts would be good, too.

Do you like banana-pineapple cake? Would you choose frosting or a glaze? Let me know how you'd serve this easy, delicious dessert.

6 comments:

  1. The recipes look delicous and sound yummy!!

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    1. It really did turn out great, Sandy. If you like banana and pineapple together, you should give it a try. It's really easy for a cake from scratch!

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  2. What a wonderful combination Susan, and cream cheese frosting is one of my favorites. I'm gong to guess and say this cake was really nice and moist :)

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    1. Score! You're right, Sam, the cake is very moist and tastes even better today than yesterday. We love cream cheese frosting, too, and it was a good choice. Let me know if you give it a try!

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  3. This recipe sounds fantastic Susan! Two of my all time favorite ingredients, bananas and pineapple. Sounds like the perfect recipe for me to try for my next bundt cake. Thank you for sharing this recipe!

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    Replies
    1. Glad the recipe appeals to you, Cynthia! Just a note, this cake lasted the two of us almost a week and was just as good the last day (yesterday) as it was the first day. I'm going to add a note with the recipe to refrigerate the cake, which worked perfectly for us, especially with the cream cheese frosting. Hope you give the recipe a try!

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