Jamaican Banana Pineapple Bundt Cake
Transport your taste buds to the tropics with this irresistibly moist and flavorful Jamaican Banana Pineapple Bundt Cake! Bursting with the natural sweetness of ripe bananas and juicy crushed pineapple, this easy-to-make dessert is perfectly spiced with a hint of cinnamon and a touch of vanilla. The addition of chopped pecans or walnuts (optional) adds a delightful crunch, while the golden exterior bakes to perfection in a classic Bundt pan. Topped with a light dusting of powdered sugar, this cake is as visually stunning as it is delicious. Perfect for family gatherings, potlucks, or simply as a sweet indulgence, this tropical-inspired Bundt cake delivers big flavor in every slice. Ready in just over an hour and serving up to 12, it’s a crowd-pleasing treat that’s as easy to love as it is to bake.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1.5 cups ripe bananas (mashed)
- 1 cup crushed pineapple (drained)
- 1 cup vegetable oil
- 3 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pecans or walnuts (chopped, optional)
- 0.5 cup powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or spray it generously with nonstick baking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mash the ripe bananas until smooth. Add the crushed pineapple, vegetable oil, eggs, and vanilla extract. Mix well until the wet ingredients are fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense. If using chopped pecans or walnuts, fold them into the batter at this stage.
Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and slightly springy to the touch.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a cooling rack to cool completely.
Once the cake is completely cool, dust the top with powdered sugar for a simple yet elegant finish. Optionally, serve with whipped cream or a scoop of vanilla ice cream for an extra indulgence.
Slice and enjoy your Jamaican Banana Pineapple Bundt Cake with friends and family!
Nutrition Facts
Calories |
6325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.3 g | 398% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 874.6 g | 318% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 539.0 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 287 mg | 22% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
