Best 7 Banana Pineapple Layer Cake With Cream Cheese Frosting Recipes
Indulge in a tropical paradise with our tantalizing Banana Pineapple Layer Cake with Cream Cheese Frosting. This exquisite cake is a symphony of flavors, textures, and colors that will transport your taste buds to a tropical oasis. The moist and fluffy banana cake layers are perfectly complemented by the tangy and sweet pineapple filling, creating a harmonious balance of flavors. Each bite is further elevated by the luscious cream cheese frosting, which adds a rich and velvety texture to this delectable dessert. This recipe also includes a delightful pineapple sauce that can be drizzled over the cake, adding an extra layer of tropical goodness. Whether you're celebrating a special occasion or simply craving a taste of paradise, this Banana Pineapple Layer Cake is sure to impress and satisfy.
Let's cook with our recipes!
PINEAPPLE CREAM CHEESE FROSTING
This frosting goes great on lemon cake, 7-up® cake, or lemon cookies.
Provided by Janelle Williams Hawthorne
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 5.3 g, Protein 0.6 g, SaturatedFat 3.4 g, Sodium 41.3 mg, Sugar 15.6 g
COCONUT AND PINEAPPLE BANANA CAKE (HUMMINGBIRD CAKE)
A carrot cake-style cake with a tropical twist! This coconut and pineapple banana cake is moist, light and both subtly and beautifully flavorsome. A perfect sharing cake for summer!
Provided by Helen
Categories Dessert
Time 35m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 180C / 355F and line a 8 - 9 inch square (or equivalent) baking pan with baking paper.
- Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
- Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
- Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
- Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
- Let cool in the pan for 10 minutes, then transfer to a cooling rack.
- Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.
Nutrition Facts : Calories 545 kcal, Carbohydrate 78 g, Protein 6 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 257 mg, Fiber 2 g, Sugar 51 g, ServingSize 1 serving
BANANA PINEAPPLE CAKE
Steps:
- Gather the ingredients.
- Preheat oven to 350 F.
- In a large mixing bowl, sift together the flour, baking soda, cinnamon, sugar, and salt.
- Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake in preheated oven for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
- Serve and enjoy!
Nutrition Facts : Calories 710 kcal, Carbohydrate 76 g, Cholesterol 78 mg, Fiber 3 g, Protein 5 g, SaturatedFat 4 g, Sodium 365 mg, Fat 45 g, ServingSize 1 cake (8 servings), UnsaturatedFat 39 g
BEST EVER BANANA CAKE WITH CREAM CHEESE FROSTING
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Provided by Rhonda J
Categories Dessert
Time 1h15m
Yield 1 9x13 pan, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 275°F (135C).
- Grease and flour a 9 x 13 pan.
- In a small bowl, mix mashed banana with the lemon juice; set aside.
- In a medium bowl, mix flour, baking soda and salt; set aside.
- In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
- Beat in eggs, one at a time, then stir in 2 tsp vanilla.
- Beat in the flour mixture alternately with the buttermilk.
- Stir in banana mixture.
- Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
- Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
- For the frosting, cream the butter and cream cheese until smooth.
- Beat in 1 teaspoon vanilla.
- Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cake.
- Sprinkle chopped walnuts over top of the frosting, if desired.
Nutrition Facts : Calories 503.5, Fat 20.6, SaturatedFat 12.3, Cholesterol 89.5, Sodium 365.4, Carbohydrate 75.7, Fiber 1, Sugar 55.7, Protein 5.5
BANANA CAKE WITH CREAM CHEESE FROSTING
As a mother of three sons, sweets are a staple in my kitchen! I buy ripe fruit on sale and freeze it to make this cake. My banana cake with cream cheese frosting is a favorite among loved ones at my family picnics and dinners. -Bonnie Krause, Irvona, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 18 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture just until blended., In another bowl, beat egg whites until soft peaks form. Fold into batter. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and salt; beat until smooth. Spread over cake. Store in the refrigerator. If desired, serve with sliced bananas.
Nutrition Facts : Calories 416 calories, Fat 15g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 269mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.
BANANA LAYER CAKE WITH CREAM CHEESE FROSTING
Mashed bananas adds more than just flavor to this cake--it also keeps the layers moist. I found this recipe on aol.com/food/ while I was surfing around. This looked very interesting and it turned out so beautifully. It tastes great too! It uses coconut which I don't like so I only ate a smidgin!
Provided by Manami
Categories Dessert
Time 55m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Coat 2-(8 inch) round cake pans with cooking spray; line bottoms with wax paper.
- Coat wax paper with cooking spray.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder, baking soda, and salt in a small mixing bowl, stirring well with a whisk.
- Place granulated sugar, oil, vanilla extract, egg whites, and egg in a large bowl; beat with a mixer at medium speed until well blended.
- Add mashed banana; beat well.
- Add flour mixture and buttermilk alternately to sugar mixture, begining and ending with flour mixture.
- Pour batter into prepared pans.
- Bake for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes on wire racks; remove from pans.
- Peel off wax paper; cool completely on wire racks.
- To prepare frosting: place cream cheese and vanilla extract in a large bowl; beat with a mixer at medium speed until fluffy.
- Add powdered sugar; beat at low speed until smooth.
- Place 1 cake layer on a plate; spread with 1/2 cup icing, and top with other cake layer.
- Spread remaining icing over top and sides of cake.
- Sprinkle pecans and coconut or/& chocolate curls over top of cake; all of these are optional.
- Cake is lovely as is!
- Store cake loosley covered in refrigerator.
- Enjoy, you have earned it.
Nutrition Facts : Calories 308.1, Fat 8.4, SaturatedFat 2.2, Cholesterol 19.1, Sodium 151.4, Carbohydrate 55, Fiber 0.9, Sugar 40.8, Protein 4.1
BANANA-PINEAPPLE LAYER CAKE WITH CREAM CHEESE FROSTING
Provided by Carol Hill
Categories Fruit Dessert Bake Cream Cheese Banana Pineapple Pecan Summer Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.
- For frosting:
- Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)
Tips:
- Choosing the right bananas: For the best flavor and texture, use ripe bananas with plenty of brown spots.
- Measuring the flour correctly: To ensure accurate measurements, use a kitchen scale to weigh the flour. Alternatively, fluff the flour with a spoon before spooning it into the measuring cup.
- Mixing the batter: Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
- Baking the cake: Bake the cake in a preheated oven to prevent uneven baking. Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done.
- Making the cream cheese frosting: Use high-quality cream cheese for the best flavor. Let the cream cheese come to room temperature before beating it. Beat the cream cheese and butter until smooth and creamy before adding the powdered sugar.
- Storing the cake: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months.
Conclusion:
This banana pineapple layer cake with cream cheese frosting is a delicious and impressive dessert that is perfect for any occasion. With its moist and fluffy layers, sweet and tangy filling, and creamy frosting, this cake is sure to be a hit. Follow the tips above to ensure that your cake turns out perfectly. Enjoy!
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