Pineapple-Banana Bundt Cake
Created by Teejay on May 13, 2015
- Servings: 14
- Prep Time: 20m
- Cook Time: 1h
- Recipe #19022
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 can (8 ounce) crushed pineapple (don't drain)
- 1 cup oil (vegetable oil)
- 3 large eggs (well beaten)
- 12 ounces bananas (3 medium finely chopped, yellow ripe but not black)
- 1 cup walnuts (or pecans, finely chopped)
- 1 teaspoon vanilla extract
- FOR GLAZE
- 1 tablespoon melted butter (or margarine, melted)
- 1 cup Powdered sugar (sifted)
How to Make
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Step 1: Preheat oven to 325F / 160C / Gas Mark3.
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Step 2: Generously grease a 10" tube or a fluted tube pan.
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Step 3: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
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Step 4: Next remove 2 tablespoons of juice from the can of pineapple. Set this juice aside for the glaze.
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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.
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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.
How to Make
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TO MAKE THE GLAZE
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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.