Jamaican Banana Pineapple Bundt Cake

petlover's Note:

This recipe is from a community cookbook: "Me Dor L'Dor-- Generation to Generation---The Charles T Sitrin Home Guild's Kosher Cookbook" 1985 The contributor was Betty IIlfelder. Easy recipe that tastes great! I have made some adjustments to the directions ( so that they are easier and more complete).

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-10

Yield: 1.0 cake

• 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 ½ cups vegetable oil
• 2 cups sugar
• 3 eggs , beaten
• 1 ½ teaspoons vanilla

Directions:

1. Preheat oven the 350°F.
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.