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tropical pineapple banana cake

(1 rating)
DoughmesticGoddess avatar
Recipe by
Tammy Brownlow
@DoughmesticGoddess
Dallas, TX

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!

(1 rating)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For tropical pineapple banana cake

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

How To Make tropical pineapple banana cake

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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