This Banana Pineapple Bundt Cake is a fresh combination of pineapple and banana and is a wonderfully unique way to use up those leftover bananas! The bananas and pineapple give this cake a slightly tropical feel, making it a refreshing tasting cake no matter what time of year you serve. I usually have canned pineapple in my pantry, but if you have fresh pineapple, you could easily pulse into a blended to use as crushed pineapple.
This cake has a slightly decadent crunchy topping of butter, brown sugar, coconut and walnuts – and I have to say that it sends it right over the edge for tastiness. The caramelized topping is very similar to a Queen Elizabeth cake and is optional, but it truly makes it an incredibly memorable snacking cake when included!
This Banana Pineapple Bundt cake is perfect to serve at your next family gathering, potluck, or shower.
Banana Pineapple Bundt Cake
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 ripe bananas mashed
- 1 cup crushed pineapple with juice
- 1 tsp vanilla
- 3 eggs beaten
- 1 cup sour cream or plain yogurt
Crunchy Topping (optional)
- 1/4 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
- 1/3 cup chopped walnuts
- Preheat oven to 350 degrees.
- Prepare a bundt pan for baking by spraying with a light coating of baking spray or with a light coating of butter.
- Combine flour, baking powder, baking soda, salt, sugar, and cinnamon into a medium-sized mixing bowl. Stir to combine evenly.
- Combine mashed banana, pineapple, sour cream, vanilla and eggs
- Add dry ingredients into the banana mixture and mix with a spatula until well blended.
- Pour mixture into bundt pan and place on a cookie sheet and pop in the oven. Bake for about 1 hour or until a toothpick comes out clean when inserted into the center of cake.
- Cream butter and sugar until light and fluffy. Add sugar, coconut and walnuts and stir until blended. Spread evenly over the top of the warm bundt cake. Place under a broiler on low for about 2 minutes or until slightly browned.
- I make this cake in a bundt pan, but you can also use a regular rectangular cake pan
- If you have fresh pineapple or pineapple chunks you can put blend lightly in a blender until crushed
- The crunchy topping is optional but is very tasty!