Hawaiian Bread Cake Recipe

Name: Hawaiian Bread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2-3/4 c. plain flour; 1 tsp. soda; 1 tsp. salt; 2 c. sugar; 1 c. chopped nuts; 3 eggs, beaten; pinch salt; 1 c. cooking oil; 1 (8 oz.) can crushed pineapple (do not drain); 1/4 c. angel flake coconut; 2 ripe bananas, mashed; 1 tsp. vanilla; 1 small bottle of cherries (red and green), halved

Servings: persons

2-3/4 c. plain flour
1 tsp. soda
1 tsp. salt
2 c. sugar
1 c. chopped nuts
3 eggs, beaten
pinch salt
1 c. cooking oil
1 (8 oz.) can crushed pineapple (do not drain)
1/4 c. angel flake coconut
2 ripe bananas, mashed
1 tsp. vanilla
1 small bottle of cherries (red and green), halved

1
Combine flour, soda, salt, sugar and nuts in large bowl and mix well by hand or large spoon.
2
Set aside.
3
Combine eggs with pinch of salt and beat well.
4
Add cooking oil, pineapple, coconut, mashed bananas, vanilla and cherries.
5
Beat slowly in large mixer bowl until combined slowly adding flour mixture.
6
Bake in greased Bundt pan for 1-1/2 hours at 325u00b0 or in mini loaf pans at 325u00b0 not as long as for Bundt pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-3/4 c. plain flour, 1 tsp. soda, 1 tsp. salt, 2 c. sugar, and more.

Yes, Hawaiian Bread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Bread Cake

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