Jamaican Banana Pineapple Bundt Cake

Submitted 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)."

 

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

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.

Reviews

[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!