Killer Pineapple Banana Cake Glaze Food

BANANA, CARROT & PINEAPPLE CAKE AKA SUNSHINE CAKE

Steps:

• Preheat the oven to 180°C.
• For the cake, line a 20cm cake tin, or for a loaf, line a large loaf tin.
• In a large bowl beat the eggs, sugar and lemon zest together until creamy.
• Slowly add the oil while beating continuously.
• Sift the flour, salt, and baking powder together and stir into the creamed mixture.
• Fold in the banana, carrot, pineapple and chopped nuts until incorporated.
• Spoon mix into prepared tin and bake for 55-60 minutes or until firm to the touch.
• Remove from the oven and allow to sit for 10 minutes before turning out onto a cooling rack.
• Allow to cool and if a cake, ice and keep in an airtight container, or, if a loaf, wrap in plastic wrap to store, or place in an airtight container. Serve the loaf either plain or buttered.
• ICING:.
• In a medium bowl beat the cream cheese, icing sugar, lemon zest and juice until smooth.
• Spread over the cooled cake and decorate with pecan or walnut pieces.

PINEAPPLE CAKE WITH PINEAPPLE GLAZE

Steps:

• 1. Preheat oven to 350°F. Grease and flour Bundt pan. Set aside 1 cup of crushed pineapple for glaze. In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
• 2. For glaze; in small saucepan melt butter add the 1 cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

BAKED PINEAPPLE WITH CRACKERS

Steps:

• Drain pineapple, reserving 3 tablespoons juice.
• Combine pineapple, reserved juice, sugar, butter or margarine, flour, and cheese. Mix well. Spoon mixture into a buttered 1 1/2 quart baking dish; top with cracker crumbs.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until bubbly.

JAMAICAN BANANA PINEAPPLE BUNDT CAKE

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.

MY FAVORITE GLAZED BANANA CAKE

Steps:

• In mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, combining well, then add vanilla.
• In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
• Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
• Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
• Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
• Allow to cool in pan before glazing.
• GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
• Decorate surface of glazed cake with nuts, if desired.
• This cake refrigerates very well, making it a great"make ahead" dessert.
• For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.

GRILLED PINEAPPLE AND BANANAS WITH LEMONADE GLAZE

Steps:

• 1. Make a lengthwise slice on the skin of each unpeeled banana chunk to allow easy peeling after bananas are grilled. Thread the fruit onto skewers, alternating chunks of banana and pineapple.
• 2. To make the glaze, put the sugar in a stainless-steel saucepan and cook over medium-high heat until it becomes liquid, about 3 minutes. Stir with a wooden spoon and add the lemon juice and zest. If using cane syrup, simply add the lemon juice with zest and stir, without heating. Set aside.
• 3. Fill a charcoal chimney with hardwood lump charcoal, set the chimney on the bottom grill grate, and light. When the coals are ready, dump them into the bottom of the grill and spread evenly. For a gas grill, turn to medium-high.
• 4. Brush the skewered fruits with the glaze. Place the skewers over direct heat. Grill 3 minutes on each side, until fruit is browned. Remove from grill and brush again with the glaze. Serve immediately.

PINEAPPLE ANGEL FOOD CAKE WITH ORANGE GLAZE

Steps:

• 1. Mix cake mix and pineapple in large bowl. Beat at least 1 minute. Put in angel food cake pan and bake for 40 to 45 min. at 350
• 2. Cool and remove from pan.
• 3. Glaze: Mix 1 cup powdered sugar, 1 tsp or more orange zest. Add enough orange juice to make a thin glaze. Drizzle over cooled 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.