Jamaican Banana Pineapple Bundt Cake Recipes

Steps:

• Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
• Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

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.

Steps:

• Preheat oven the 350°F.
• Sift together dry ingredients.
• Add the bananas, undrained pineapple/syrup, sugar, eggs, and vanilla.
• Stir all together but do not beat.
• Pour into greased Bundt pan.
• Bake for approx 1 hour to 1 hour 15 minutes-keep checking for doneness when a wooden toothpick comes out clean.
• Let cake sit in pan fro about 10 minutes then remove and cool on a rack.
• When cake is cool, sprinkle with powdered sugar.

Steps:

• Mix together the sugar, vegetable oil, pecans, flour and bananas.
• Stir in the eggs, pineapple (and juice), vanilla, baking soda, cinnamon and salt.
• Mix well but try not to mash the bananas.
• Pour into a 9x13 inch pan and bake in a preheated 350 degree oven for 60 minutes, or until cake tests done.
• Can also use a tube or bundt pan, but you'll need to lightly grease and flour those.

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°F Grease and flour fluted or tube pan.
• Cream butter and sugar. Add eggs, flour, baking powder, baking soda, coconut milk and cinnamon .
• Stir in pineapple and bananas and mix well with a wooden spoon. Pour into prepared pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Cool cake in pan for 10 minutes, then turn out onto wire rack to cool completely. Drizzle condensed milk and serve.

Steps:

• Cake Instructions: Combine first 5 dry ingredients in large bowl.
• Measure 1 cup undrained pineapple.
• Reserve rest for icing.
• Add measured pineapple and remaining ingredients to bowl.
• Mix just until thoroughly combined.
• Turn into greased and floured 10" cake pan.
• Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean.
• Cool on rack 20 minutes, then remove from pan and cool completely.
• Icing Instructions: Drain reserved pineapple well.
• Whip margarine, icing sugar and pineapple juice together until smooth.
• Fold in pineapple.
• Spread on top and side of cake.

Steps:

• Heat oven to 180C/160C fan/gas 4 and brush with oil the inside of a 2.4 -litre non-stick bundt tin. Make sure you get into any corners to ensure the cake doesn't stick. Pour the milk and molasses into a pan and heat gently, whisking until the molasses has melted, then set aside to cool a little. Combine the flour, baking powder, bicarb, sugar, spices and 1/2 tsp salt in a large bowl. Shake the bowl a few times so any lumps of sugar come to the surface and squeeze through your fingers.
• In a jug, mix the oil, buttermilk, ginger beer and eggs. Add the cooled molasses mixture and whisk again, then pour into the dry ingredients, along with the chopped pineapple. Stir everything to combine, then scrape into the tin. Bake for 1 hr until a skewer inserted into the centre comes out clean. If not, return to the oven for another 10 mins and check again. Leave to cool in the tin for 15 mins, then very carefully turn out onto a wire rack.
• For the glaze, combine the molasses, icing sugar and pineapple juice in a saucepan and set over a low heat. Whisk until smooth and glossy, then brush generously all over the cooling cake, allowing it to soak in. To serve, top with the glacé pineapple ( hold in place with halved cocktail sticks, if you like), and crystallised ginger. Will keep well in an airtight container for five days.