Best 9 Jamaican Banana Pineapple Bundt Cake Recipes

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.

BANANA PINEAPPLE CAKE

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.

THE CAKE THAT DOESN'T LAST

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.

JAMAICA CAKE

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.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350° Fahrenheit. Spray 3 (8-inch) or 2 (9-inch) cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and sugar. In a large bowl, combine eggs, canola oil, vanilla, bananas, pineapple, and 1 cup walnuts. Add flour mixture and mix by hand until all ingredients are well-combined. Pour batter into prepared pans and bake for 25-30 minutes, until a cake tester comes out clean. Remove from oven and cool in pan on wire racks for 10 minutes. Invert cake layers and remove parchment paper; place on racks to cool completely, right side up.
• In the bowl of a stand mixer, cream the cream cheese, butter, confectioners' sugar, and salt on low setting until combined. Increase speed to medium-high and continue to mix for 4-5 minutes until creamy and light. Add vanilla and mix on high speed an additional minute. Store in refrigerator until ready to use.
• Place 1 cake layer on a cake board or cake serving plate and cover top with frosting; repeat with second and third layers. Spread remaining frosting around the sides of the cake. Finish the top with the remaining walnuts.

JAMAICAN BANANA PINEAPPLE BUNDT CAKE

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.

PINEAPPLE BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, egg whites and extract until well blended. Combine flour and baking powder; gradually add to creamed mixture, beating well after each addition. Stir in pineapple. , Pour into a greased 10-in. fluted tube pan. Bake at 350° for 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients. Drizzle over cake.

JAMAICAN BANANA CAKE

Steps:

• Cake: Preheat oven to 350 degrees.
• Cream butter. Add dry ingredients, bananas, and buttermilk. Mix slightly. Add eggs and beat at medium speed for 3 minutes.
• Fold in walnuts.
• Pour into a greased and floured 9 x 13-inch pan. Bake for about 35 minutes or until very well browned and toothpick inserted into the center comes out clean. When cool, prepare topping.
• Coconut Topping: Set oven to broil.
• Mix butter, sugar, and milk in a medium saucepan over medium heat, stirring until butter melts.
• Add coconut and walnuts.
• Pour and spread over cooled cake.
• Place under broiler (not too close) and broil for 2 to 3 minutes or just until coconut begins to brown. Cool.

PINEAPPLE BUNDT CAKE

Steps:

• Cake--preheat the oven to 350°.
• Grease a 10-cup Bundt pan.
• Using an electric mixer fitted with the paddle attachment, beat the butter and the 2 cups sugar on med-high speed until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating on medium speed after each addition until incorporated.
• Add the flour and salt and mix on med-low speed just until incorporated.
• Reserve 2 tablespoons of the drained pineapple to use for the syrup; stir the remaining pineapple and vanilla into the batter.
• Spoon the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean, about 50 minutes.
• Syrup--in a large saucepan set on med-high heat, stir together the 1 cup sugar and reserved pineapple syrup; bring to a boil.
• Decrease the heat to medium and continue cooking, stirring, until the mixture thickens, about 5 minutes.
• Remove from heat and stir in the 2 tablespoons reserved pineapple; set aside.
• To finish--cool the cake in the pan for about 10 minutes.
• Using thin wood or metal skewers, poke holes in the cake 1 to 1 1/2 inches apart, reaching almost to the bottom.
• Pour the pineapple syrup evenly over the cake.
• Let it sit another 10 minutes to let the syrup penetrate; invert the cake onto a cake stand or plate.
• Dust with powdered sugar.
• Serve warm or at room temperature.