Jamaican Banana Pineapple Bundt Cake Recipe

Name: Jamaican Banana Pineapple Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups sifted cake flour; 1 teaspoon salt; 1 teaspoon cinnamon; 1 teaspoon baking soda; 2 cups diced bananas; 1 (8 ounce) can crushed pineapple in syrup; 1 1/2 cups vegetable oil; 2 cups sugar; 3 eggs, beaten; 1 1/2 teaspoons vanilla

Servings: persons

3 cups sifted cake flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups diced bananas
1 (8 ounce) can crushed pineapple in syrup
1 1/2 cups vegetable oil
2 cups sugar
3 eggs, beaten
1 1/2 teaspoons vanilla

1
Preheat oven the 350u00b0F.
2
Sift together dry ingredients.
3
Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
4
Stir all together but do not beat.
5
Pour into greased Bundt pan.
6
Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
7
Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
8
When cake is cool, sprinkle with powdered sugar.

1745

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 3 cups sifted cake flour, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon baking soda, and more.

Yes, Jamaican Banana Pineapple Bundt 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.

Jamaican Banana Pineapple Bundt Cake

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