Tropical Cake Recipe

Name: Tropical Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 1/2 tsp. cinnamon; 1/2 tsp. baking soda; 1/2 tsp. salt; 3/4 c. Mazola; 1/2 c. crushed pineapple (and juice), plus 1 tsp. vanilla; 2 small eggs; 1 c. (2) diced bananas; 1 c. sugar; 8 oz. cream cheese; 1 (16 oz.) pkg. xxxx sugar; 1/2 c. butter or oleo; 1 tsp. vanilla

Servings: persons

1 1/2 c. flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. Mazola
1/2 c. crushed pineapple (and juice), plus 1 tsp. vanilla
2 small eggs
1 c. (2) diced bananas
1 c. sugar
8 oz. cream cheese
1 (16 oz.) pkg. xxxx sugar
1/2 c. butter or oleo
1 tsp. vanilla

1
Bake white cake in 14 x 9-inch pan as directed on box.
2
Cool. Poke holes in cake approximately every 2 inches.
3
I use the handle of a wooden spoon.
4
Pour can of crushed pineapple including juice over the top and into the holes.
5
Recipe calls for a small can but I have use the larger can.
6
Mix large box instant vanilla pudding.
7
I use sugar-free.
8
Cover cake and crushed pineapple with pudding mixture.
9
Cover with Cool Whip.

1182

kcal

Calories

Fat

175

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 13 ingredients. The key ingredients include: 1 1/2 c. flour, 1/2 tsp. cinnamon, 1/2 tsp. baking soda, 1/2 tsp. salt, and more.

Yes, Tropical 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.

Tropical Cake

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