Jamaican Banana Pineapple Bundt Cake

READY IN: 1hr 15mins
Recipe by petlover

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).

Top Review by maryandkevinaz

This cake is truly delicious. It's very much a rich fine grained banana cake, compared to a more coarse and simple banana bread. The pineapple flavor, though not pronounced, lends a brightness or multidimensional quality to the cake. It went together quickly and tastes good enough for company. This recipe, for me, is perfect as is. But some might like nuts in it. Thanks so much petlover for sharing the recipe. I am sure to use it again in the future!

Ingredients Nutrition

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.

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