TROPICAL PINEAPPLE BANANA CAKE
All of my favorite tropical ingredients in one cake. It is my favorite cake for summer. It is unbelievably moist and tasty. I hope you get a chance to try it and share it with your family and friends. If you don't want to use macadamia nuts - pecans or walnuts will work and be tasty too (: Enjoy!
Provided by Tammy Brownlow
Categories Cakes
Time 50m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350 degrees. In your mixer cream butter and sugars on medium speed until fluffy. Add eggs, mashed banana, pineapple, vanilla and banana extracts, sour cream. Mix on low until well combined.
- 2. In a separate bowl combine flour, salt and baking soda.
- 3. Add entire flour mixture and mix on low until combined.
- 4. Grease and lightly flour 9x13 baking pan. Pour in batter and bake 30 to 35 minutes until done. Set aside to cool.
- 5. Combine glaze ingredients and mix until sugar has melted. Poke holes on top of cake and brush glaze over cake. You don't have to use the entire amount. I usually end up using about 3/4 of the glaze.
- 6. In a medium sauce pan add egg, evaporated milk, sugar, and butter. On medium heat cook and stir until thick and bubbling about 6 to 8 minutes. Turn off heat and stir in coconut and macadamia nuts until combined. Cool to room temperature.
- 7. Spread topping over cake. Refrigerate until ready to serve.
TROPICAL ISLAND BUNDT® CAKE
This moist, tropical cake combines coconut and bananas and is topped with a pineapple-butter rum sauce. Perfect for family gatherings, a special dinner party, or a "just because I love you" day.
Provided by Angelina
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
- Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
- Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 54.4 g, Cholesterol 57 mg, Fat 11.8 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 5.8 g, Sodium 336.2 mg, Sugar 37.6 g
MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA PINEAPPLE CAKE
Make and share this Banana Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake Instructions: Combine first 5 dry ingredients in large bowl.
- Measure 1 cup undrained pineapple.
- Reserve rest for icing.
- Add measured pineapple and remaining ingredients to bowl.
- Mix just until thoroughly combined.
- Turn into greased and floured 10" cake pan.
- Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
- Cool on rack 20 minutes, then remove from pan and cool completely.
- Icing Instructions: Drain reserved pineapple well.
- Whip margarine, icing sugar and pineapple juice together until smooth.
- Fold in pineapple.
- Spread on top and side of cake.
Nutrition Facts : Calories 797, Fat 42.5, SaturatedFat 5.6, Cholesterol 46.5, Sodium 363.1, Carbohydrate 101.9, Fiber 3.2, Sugar 72.6, Protein 6.5
TROPICAL PINEAPPLE BANANA BREAD
Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.
Provided by Bibi
Categories Banana Bread
Time 2h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
- Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
- Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
- Divide batter evenly between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
- Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g
PINEAPPLE-BANANA PUDDING CAKE
One of my "throw-togethers". I love the tropical taste of pineapple and bananas together.
Provided by Rose Dailey @daileysbaby
Categories Cakes
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Prepare the cake as directed on package. Stir in the crushed pineapple.
- Pour into a greased 9×13 pan. Don't bake yet!!
- Beat dry pudding mixes, milk, and water with whisk until blended well. Pour pudding mixture over cake batter in pan. Don't spread it. It will not work if you mix it together.
- Place cake pan on a baking sheet (to catch any over-flow). Bake 55 minutes at 350 degrees.
- While cake is in the oven, make the glaze. Beat cream cheese and butter until very creamy. Beat in powdered sugar. Stir in vanilla. Slowly add milk, if needed, to make spreadable.
- Take cake out of oven when done and spread cream cheese glaze on top while the cake is hot. Serve warm. Refrigerate leftovers.
BANANA AND PINEAPPLE CAKE
Make and share this Banana and Pineapple Cake recipe from Food.com.
Provided by Evie3234
Categories Dessert
Time 1h30m
Yield 1 round cake
Number Of Ingredients 13
Steps:
- Preheat oven to 180C degrees.
- Brush a 9 inch round cake tin with melted butter.
- Line sides with baking paper.
- Place bananas, pineapple and sugar in a large mixing bowl.
- Add sifted flour and spice.
- Stir together with a wooden spoon until combined.
- Whisk together the oil, juice and eggs in a jug.
- Pour onto the banana mixture and stir until combined and the mixture is smooth.
- Spoon into the prepared tin.
- Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
- Leave cake at least 15 minutes before turning onto a wire rack to cool.
- Icing- Beat the butter and cream cheese until smooth.
- Add icing sugar gradually alternately with the juice and honey.
- Beat until thick and creamy.
- Spread over the cooked cake.
PINEAPPLE-BANANA COFFEE CAKE
Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 9
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
- Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.
Nutrition Facts : Calories 315, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg
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