Tropical Dream Cake – a delicious recipe with sugar, vegetable oil, eggs, pineapple, vanilla, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
2
Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
3
Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
4
Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.
1708
kcal
Calories
68
g
Fat
260
g
Carbs
21
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 cups sugar, 1 cup vegetable oil, 3 large eggs, 1 (8 ounce) can crushed pineapple, undrained, and more.
Yes, Tropical Dream 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.
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