Best Tropical Pineapple Banana Cake Recipes

COCONUT AND PINEAPPLE BANANA CAKE (HUMMINGBIRD CAKE)

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.

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.

TROPICAL PINEAPPLE BANANA CAKE

Steps:

• 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.
• 2. In a separate bowl combine flour, salt and baking soda.
• 3. Add entire flour mixture and mix on low until combined.
• 4. Grease and lightly flour 9x13 baking pan. Pour in batter and bake 30 to 35 minutes until done. Set aside to cool.
• 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.
• 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.
• 7. Spread topping over cake. Refrigerate until ready to serve.

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.

MOIST PINEAPPLE BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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.

TROPICAL PINEAPPLE BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2x4 1/2 loaf pans.
• Beat sugar and butter in a large mixing bowl on medium speed until creamy, about 2 minutes. Add eggs, one at a time, beating after each addition until just combined. Stir in mashed bananas, crushed pineapple, and vanilla.
• Whisk flour, salt, baking soda, and cinnamon together in a separate bowl until well blended. Add macadamia nuts and stir until coated. Add flour mixture to the banana mixture; stir until just combined.
• Divide batter evenly between the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 1 hour and 10 minutes.
• Cool in the pans for 10 minutes, then remove to a wire rack and allow to cool completely, about 20 minutes longer.

PINEAPPLE-BANANA PUDDING CAKE

Steps:

• Heat oven to 350 degrees. Prepare the cake as directed on package. Stir in the crushed pineapple.
• Pour into a greased 9×13 pan. Don't bake yet!!
• Beat dry pudding mixes, milk, and water with whisk until blended well. Pour pudding mixture over cake batter in pan. Don't spread it. It will not work if you mix it together.
• Place cake pan on a baking sheet (to catch any over-flow). Bake 55 minutes at 350 degrees.
• While cake is in the oven, make the glaze. Beat cream cheese and butter until very creamy. Beat in powdered sugar. Stir in vanilla. Slowly add milk, if needed, to make spreadable.
• Take cake out of oven when done and spread cream cheese glaze on top while the cake is hot. Serve warm. Refrigerate leftovers.

BANANA AND PINEAPPLE CAKE

Steps:

• Preheat oven to 180C degrees.
• Brush a 9 inch round cake tin with melted butter.
• Line sides with baking paper.
• Place bananas, pineapple and sugar in a large mixing bowl.
• Add sifted flour and spice.
• Stir together with a wooden spoon until combined.
• Whisk together the oil, juice and eggs in a jug.
• Pour onto the banana mixture and stir until combined and the mixture is smooth.
• Spoon into the prepared tin.
• Bake 1 hour, or until a skewer comes out clean when inserted in to the centre.
• Leave cake at least 15 minutes before turning onto a wire rack to cool.
• Icing- Beat the butter and cream cheese until smooth.
• Add icing sugar gradually alternately with the juice and honey.
• Beat until thick and creamy.
• Spread over the cooked cake.

PINEAPPLE-BANANA COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy). Gently stir in 1/3 cup of the pineapple and 1/4 cup coconut. Spread in pan.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix all glaze ingredients until smooth and spreadable. Spread glaze over coffee cake. Sprinkle with 2 tablespoons coconut.