Jamaican Banana Pineapple Bundt Cake

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).

• Ready In: 1 hr 15 mins
• Serves: 8-10
• Yields: 1 cake

Ingredients

• 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 1⁄2 cups  vegetable oil
• 2  cups sugar
• 3  eggs, beaten
• 1 1⁄2 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.