Jamaican Ginger Beer Pineapple Bundt Cake Recipes

JAMAICAN BANANA PINEAPPLE BUNDT CAKE

Jamaican Banana Pineapple Bundt Cake image

This recipe is from a community cookbook: "Me Dor L'Dor-- Generation to Generation---The Charles T Sitrin Home Guild's Kosher Cookbook" 1985 The contributor was Betty IIlfelder. Easy recipe that tastes great! I have made some adjustments to the directions ( so that they are easier and more complete).

Provided by petlover

Categories Dessert

Time 1h15m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

3 cups sifted cake flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups diced bananas
1 (8 ounce) can crushed pineapple in syrup
1 1/2 cups vegetable oil
2 cups sugar
3 eggs, beaten
1 1/2 teaspoons vanilla

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.

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