Banana and Pineapple Cake

READY IN: 1hr 30mins
Recipe by Evie*

lovely and moist

Top Review by Cindy Lynn

This turned out wonderfully well. I increased it by about 50% to fit in a 9 X 13 cake pan. I also substituted regular flour plus 2 teaspoons baking powder and a 1/4 teaspoon of salt for the self-rising flour. Even though we were all stuffed from a roasted chicken, stuffing and the works, we all still found room for this cake. My MIL who normally doesn't like cake, even ate this and liked it! DH took some more in his lunch today. It was nice and moist, yet still light. The lemon and honey in the cream cheese frosting topped it off wonderfully without over-powering the cake. I used a whole can of unsweetened pineapple (with all of the juice as the liquid in the cake), but held the bananas as the original two called for. This seemed to give a perfect balance of flavors. The pineapple came through beautifully, yet there was ever so slight a hint of banana. Since DH has been feeling "banana'd out" this worked perfectly! Thank you for sharing such a wonderful recipe Eve!

Ingredients Nutrition

Directions

  1. Preheat oven to 180C degrees.
  2. Brush a 9 inch round cake tin with melted butter.
  3. Line sides with baking paper.
  4. Place bananas, pineapple and sugar in a large mixing bowl.
  5. Add sifted flour and spice.
  6. Stir together with a wooden spoon until combined.
  7. Whisk together the oil, juice and eggs in a jug.
  8. Pour onto the banana mixture and stir until combined and the mixture is smooth.
  9. Spoon into the prepared tin.
  10. Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
  11. Leave cake at least 15 minutes before turning onto a wire rack to cool.
  12. Icing- Beat the butter and cream cheese until smooth.
  13. Add icing sugar gradually alternately with the juice and honey.
  14. Beat until thick and creamy.
  15. Spread over the cooked cake.

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