tropical pineapple banana cake

Name: Tropical Pineapple Banana Cake
Prep time: 15 min
Cook time: 35 min
Cuisine: American
Ingredients: ## FOR CAKE:; 2 - bananas, mashed; 20 ounce(s) canned pineapple tidbits, drained (reserve 1 tb juice for glaze); 1/2 cup(s) sugar; 1/2 cup(s) light brown sugar, packed; 1/2 cup(s) butter, softened; 1/2 cup(s) sour cream; 2 - eggs, slightly beaten; 1/2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) banan flavoring; 1 1/2 cup(s) all purpose flour; 1 teaspoon(s) salt; 1 teaspoon(s) baking soda; ## FOR GLAZE: (OPTIONAL); 2 tablespoon(s) butter melted; 1 tablespoon(s) sugar; 1 tablespoon(s) spiced rum; 1 tablespoon(s) pineapple juice; ## FOR TOPPING:; 2 - eggs, slightly beaten; 1 1/3 cup(s) evaporated milk; 1 1/3 cup(s) sugar; 1/2 cup(s) butter; 12 ounce(s) bag flaked coconut; 1/2 cup(s) chopped macadamia nuts (you may substitute pecans or walnuts)

(1 RATING)

85 Pinches 7 Photos

Tammy Brownlow

Dallas, TX

Updated on May 23, 2014

All of my favorite tropical ingredients in one cake. It is my favorite cake for summer. It is unbelievably moist and tasty. I hope you get a chance to try it and share it with your family and friends. If you don't want to use macadamia nuts - pecans or walnuts will work and be tasty too (: Enjoy!

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield Makes one 9x13 pan

Ingredients

FOR CAKE:
2 - bananas, mashed
20 ounces canned pineapple tidbits, drained (reserve 1 tb juice for glaze)
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 cup butter, softened
1/2 cup sour cream
2 - eggs, slightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon banan flavoring
1 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
FOR GLAZE: (OPTIONAL)
2 tablespoons butter melted
1 tablespoon sugar
1 tablespoon spiced rum
1 tablespoon pineapple juice
FOR TOPPING:
2 - eggs, slightly beaten
1 1/3 cups evaporated milk
1 1/3 cups sugar
1/2 cup butter
12 ounces bag flaked coconut
1/2 cup chopped macadamia nuts (you may substitute pecans or walnuts)

How To Make tropical pineapple banana cake

Step 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.

Step 2

In a separate bowl combine flour, salt and baking soda.
Step 3

Add entire flour mixture and mix on low until combined.
Step 4

Grease and lightly flour 9x13 baking pan. Pour in batter and bake 30 to 35 minutes until done. Set aside to cool.
Step 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.
Step 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.
Step 7

Spread topping over cake. Refrigerate until ready to serve.
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