Pineapple-Banana Bundt Cake
Recipe: #19022
May 13, 2015
Categories: Desserts, Cakes, Tube/Bundt, Banana, Pineapple, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day Potluck, Thanksgiving, Oven Bake, Non-Dairy, Vegetarian, Flour, more
"I loved this cake. I had to post it here so others can make it to"
Original is 14 servings
Ingredients
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- FOR GLAZE
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Nutritional
- Serving Size: 1 (156.5 g)
- Calories 616.4
- Total Fat - 24.3 g
- Saturated Fat - 3.8 g
- Cholesterol - 46.8 mg
- Sodium - 199 mg
- Total Carbohydrate - 93.8 g
- Dietary Fiber - 3.6 g
- Sugars - 53.6 g
- Protein - 8.4 g
- Calcium - 202.8 mg
- Iron - 13.2 mg
- Vitamin C - 8.8 mg
- Thiamin - 1.1 mg
Step by Step Method
Step 1
Preheat oven to 325F / 160C / Gas Mark3.
Step 2
Generously grease a 10" tube or a fluted tube pan.
Step 3
In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Step 4
Next remove 2 tablespoons of juice from the can of pineapple. Set this juice aside for the glaze.
Step 5
To the flour mixture, add the can of pineapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Step 6
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
TO MAKE THE GLAZE
Step 7
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.
Tips
No special items needed.
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