PINEAPPLE STRAWBERRY BANANA UPSIDE DOWN CAKE
I came up with this recipe by combining three family favorites. The topping is basic pineapple upside down cake with the addition of strawberries. The cake is yellow cake mix with bananas added with a touch of cinnamon. Pure delight in every bite.
Provided by Grace Pulley
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Prepare your 13x9-1/2x2 inch cake by either greasing the sides with butter or using cooking spray such as Pam. Place the butter in your cake pan and place it in the oven while your oven is preheating at 350 degrees so that your butter melts. Once butter is melted remove pan from oven and sprinkle one cup of the brown sugar evenly over the bottom of your pan.
- 2. Now spoon crushed pineapple evenly over the bottom of the pan. Add the chopped strawberries evenly over the pineapple layer and set aside until cake batter is prepared.
- 3. In a large mixing bowl place the dry cake mix, brown sugar, and cinnamon. Add mashed bananas, 1 cup water/pineapple juice mix, oil, and eggs. Blend with an electric mixer for one minute. Stop mixer and scrap down side of bowl with rubber spatula. Beat for 2 minutes at medium speed until well blended, scraping sides again if needed.
- 4. Pour batter evenly over the fruit layer in your baking pan. Place on center rack in your oven.
- 5. Bake until top is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Remove from oven and let stand about 5 minutes for topping to set; then turn cake onto a large serving platter or a cookie sheet. Serve cake pieces with a dollop of whipped cream if desired. This cake is good both warm or cold. Enjoy!!
THE CAKE THAT DOESN'T LAST
This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.
Provided by Jenny Busch
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g
STRAWBERRY BANANA SPLIT CAKE
This scrumptious is so easy to make but so impressive to serve. I've used the recipe for potlucks, showers and birthdays.-Joan Pacey, Ennismore, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Combine the crumbs, butter and sugar; press into an ungreased 13-in. x 9-in. dish. Chill for 1 hour., In a bowl, beat the butter, confectioners' sugar, milk and vanilla until smooth. Spread over crust; chill for 30 minutes. Layer with bananas, pineapple and strawberries. , In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Spread over fruit. Sprinkle with nuts. Chill until serving.
Nutrition Facts : Calories 481 calories, Fat 33g fat (16g saturated fat), Cholesterol 76mg cholesterol, Sodium 205mg sodium, Carbohydrate 46g carbohydrate (34g sugars, Fiber 3g fiber), Protein 5g protein.
STRAWBERRY BANANA CREAM CAKE
I used to make this cake for my sister on her birthday when she was a teenager. It was one of her favorites.
Provided by JoSele Swopes
Categories Fruit Desserts
Time 2h50m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 375* Prep: Strawberries hold out 10 whole set (chill) Don't slice bananas till time to Ice cake (bananas will turn brown). Lightly grease and flour 2 - 9x1 1/2 Cake pans. Slice one layer in half to make three layers
- 2. In mixing bowl place, flour, baking powder, and salt. In mixer bowl beat shortening on medium speed for 30 seconds. Add sugar, vanilla, and beat till fluffy.
- 3. Add dry ingredients and milk alternating to beaten mixture. Beat on low speed after each addition.
- 4. Wash beaters. In small mixing bowl beat egg whites beat till stiff peaks form. Gently fold into flour mixture. Pour into cake pans. Bake in 375* oven for 20 minutes till toothpick inserted comes out clean. Cool 10 minutes on rack, remove from pans place on rack.
- 5. Icing Cake: Combine yogurt and milk with whisk mix into instant pudding stir till thickens. Stir in 2 cups of whip cream, chill while cake cools. Put remainder of whip cream into refrigerator.
- 6. Let's put it together:) Lay first layer face down on cake plate, spread pudding mixture on cake, layer 1 cup of sliced strawberries on top of pudding mixture, layer 1 cup of bananas on top of strawberries, layer 2 do same, place top layer face up on top carefully push toothpicks (5) around to hold layers together. Cover an chill 2 hours.
- 7. Frost with remaining whipped cream. OPT Place the 10 remaining Strawberries end Down on top of cake. Serve chilled
STRAWBERRY BANANA PINEAPPLE BITES
Snack Factory® Pretzel Crisps® snack topped with a creamy pineapple mixture and chopped bananas and strawberries.
Provided by Lela
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 2h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place bananas in a bowl; add 1/4 cup of pineapple juice. Toss to coat bananas. Drain. Mix in chopped strawberries.
- Mix cream cheese with a hand mixer at low speed in a small bowl until smooth. Add vanilla yogurt and vanilla extract; beat until combined. Fold in drained pineapple.
- Place a teaspoon of cream cheese mixture on Pretzel Crisps®. Top with chopped bananas and strawberries. Drizzle with honey. Arrange Pretzel Crisps® on a serving tray. Cover tray with plastic wrap.
- Refrigerate for no more than 2 hours.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 105.7 g, Cholesterol 17 mg, Fat 5.5 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 3.4 g, Sodium 1268.5 mg, Sugar 14.4 g
SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)
Provided by LadyJ1114
Number Of Ingredients 6
Steps:
- Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.
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