Banana Pineapple Cake Recipe

Banana Pineapple Cake Recipe
This is a new update on an old favorite. It is quick-to-make and now all year you can serve up a delicious tropical cake.

Banana Pineapple Cake
~ this recipe is made easier by starting with a white cake mix

Preheat the oven to 350degrees F (180 degrees C)
Grease and flour a 10-inch tube pan, or a 10-inch Bundt pan

Ingredients:

Cake
1 white cake mix (18.25 oz)
3 eggs
1 ½ cups mashed bananas ( 3 or 4 large bananas)
1/3 cup vegetable oil
½ cup crushed pineapple (drain well)
1 cup chopped walnuts (optional)

Method:

Use a large mixing bowl-
Combine the cake mix, eggs, mashed bananas, pineapple and oil.
Using a hand or stand mixer, beat on medium speed for 2 minutes.
If adding nuts, stir them in now.
Spread the batter in the greased and floured tube/Bundt pan.
Bake for 55 to 65 minutes – check with a cake tester or wooden toothpick for doneness (tester or wooden toothpick should come out clean).
Cool the cake for 25 minutes on a wire rack, then remove the cake to a pretty plate and let it cool completely.

Serves: 12 to 16

A truly wonderful tropical cake – I just love banana bread so this cake has become a family favorite!

Frosting
Yummy!

Ingredients:

¼ cup butter, softened
1/3 cup crushed pineapple (drain well- reserve the juice)
3 cups powdered sugar (may also be referred to as “icing sugar”, “3xxx” or “confectioner’s sugar”)

Method:

Beat the butter and well drained pineapple together until smooth.
Gradually add the powdered sugar and pineapple juice – amounts may vary slightly depending on the consistency you want.
Beat the frosting to a smooth spreading consistency.
Spread over the cooled cake.

Sometimes, with a Bundt pan I choose to drizzle the frosting back and forth over the cake making a crisscross pattern design – for this I need a frosting that is wetter than if I am going to spread it on a cake made in a tube pan.

There has also been several occasions where I didn’t frost it at all and just sprinkled the cooled cake with powdered sugar. It still makes a beautiful, delicious cake without some of the added sugar.

Now that my family is smaller I found that I wasn’t making this cake as often as we liked – there was just so much cake for the two of us. However, I discovered that it is possible to bake the cake in two 9 x 5-inch loaf pans for approximately the same length of time. This was we can enjoy one now, and freeze one for later or take one to our neighbors to share.

This recipe makes up nicely in a Nordic Ware Formed Bundt Pan, 12 Cup, Assorted Colors
or sometimes I make two Baker's Advantage Ceramic Loaf Pan, 9 by 5-Inch, Red so we can share. If possible, I always try to buy red kitchen pans since my kitchen has red accents and I just like the way they look. Available on Amazon.





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Content copyright © 2018 by Launa Stout. All rights reserved.
This content was written by Launa Stout. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.