Tropical Pineapple Banana Cake Recipes

PINEAPPLE-BANANA PUDDING CAKE

Steps:

• Heat oven to 350 degrees. Prepare the cake as directed on package. Stir in the crushed pineapple.
• Pour into a greased 9×13 pan. Don't bake yet!!
• Beat dry pudding mixes, milk, and water with whisk until blended well. Pour pudding mixture over cake batter in pan. Don't spread it. It will not work if you mix it together.
• Place cake pan on a baking sheet (to catch any over-flow). Bake 55 minutes at 350 degrees.
• While cake is in the oven, make the glaze. Beat cream cheese and butter until very creamy. Beat in powdered sugar. Stir in vanilla. Slowly add milk, if needed, to make spreadable.
• Take cake out of oven when done and spread cream cheese glaze on top while the cake is hot. Serve warm. Refrigerate leftovers.

TROPICAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.

LUSCIOUS TROPICAL DREAM CAKE

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

TROPICAL ISLAND BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix; mix on medium speed for 2 minutes. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.
• Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.
• Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

TROPICAL PINEAPPLE CAKE

Steps:

• Preheat oven to 180 degrees celcius.
• Grease a 20x30cm slab tin.
• Combine all ingredients except pineapple into a large bowl and beat until smooth.
• Add well drained pineapple (very important) and stir through.
• Pour into prepared tin.
• Bake for 20 minutes.
• Cool and serve from the tin.
• Dust with icing sugar to serve or a simple lemon icing.

TROPICAL DREAM CAKE

Steps:

• Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
• Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
• Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
• Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.

TROPICAL BANANA CAKE

Steps:

• Mix the dry ingredients for the cake in a large bowl.
• Add the banana, buttermilk and shortening, mix on medium with an electric mixer.
• Add the eggs and vanilla, mix until well incorporated.
• Pour batter into 1 9x13" pan which has been greased and floured, or 2 8" pans that have been greased and floured.
• Bake at 350 for 35 minutes or until a cake tester comes out clean.
• Remove cakes from oven and cool.
• For 8" layers, cool 10 minutes in the pans, turn out onto racks and cool completely.
• Frosting----------.
• Mix the brown sugar with the butter until combined.
• Add milk and mix until combine.
• Add pecans and coconut.
• For a 9x13 cake-------.
• Cover the cake with the frosting mixture and put under a broiler for 3-4 minutes.
• For the layer cake: Put the layers on a cookie sheet and spread each one with half of the frosting.
• Broil for 3-4 minutes.
• Let cool completely before assembling the cake.
• This makes a very good, rustic looking layer cake.

TROPICAL PINEAPPLE BANANA CAKE

Steps:

• 1. Preheat oven to 350 degrees. In your mixer cream butter and sugars on medium speed until fluffy. Add eggs, mashed banana, pineapple, vanilla and banana extracts, sour cream. Mix on low until well combined.
• 2. In a separate bowl combine flour, salt and baking soda.
• 3. Add entire flour mixture and mix on low until combined.
• 4. Grease and lightly flour 9x13 baking pan. Pour in batter and bake 30 to 35 minutes until done. Set aside to cool.
• 5. Combine glaze ingredients and mix until sugar has melted. Poke holes on top of cake and brush glaze over cake. You don't have to use the entire amount. I usually end up using about 3/4 of the glaze.
• 6. In a medium sauce pan add egg, evaporated milk, sugar, and butter. On medium heat cook and stir until thick and bubbling about 6 to 8 minutes. Turn off heat and stir in coconut and macadamia nuts until combined. Cool to room temperature.
• 7. Spread topping over cake. Refrigerate until ready to serve.