HUMMINGBIRD CAKE
Hummingbird cake includes bananas, pineapple, nuts (usually black walnuts), nutmeg, and cinnamon to give it that authentic taste of the tropics. This banana pineapples cake also contains cream cheese frosting which takes it from good to great!
Provided by Belinda Smith-Sullivan
Categories Dessert
Time 1h15m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 slice, Calories 952 kcal, Carbohydrate 107 g, Protein 11 g, Fat 56 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 82 mg, Sodium 413 mg, Fiber 3 g, Sugar 77 g
TROPICAL PINEAPPLE BANANA CAKE
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!
Provided by Tammy Brownlow
Categories Cakes
Time 50m
Number Of Ingredients 25
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 NICE CREAM CAKE
This triple-toned ice cream cake is totally dairy-free, thanks to frozen banana chunks. Combined with other frozen fruit and whizzed around in a food processor, the bananas become a smooth and creamy (and vegan-friendly) version of ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 9h5m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Line a 9-by-5-inch loaf pan with a double layer of foil leaving a 2-inch overhang on all sides.
- For the mango nice cream: Put the mango, bananas, honey and vanilla in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy, just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Transfer to the prepared loaf pan and spread evenly with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
- For the strawberry nice cream: Put the strawberries, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the mango nice cream. Spread evenly on top of the mango nice cream with an offset spatula and freeze. Rinse and dry the food processor bowl and blade.
- For the pineapple nice cream: Put the pineapple, bananas, honey and vanilla in a food processor and process until smooth and creamy just like the other two nice cream flavors. Spread evenly with an offset spatula on top of the strawberry nice cream and freeze until completely solid, 8 hours and up to overnight.
- To serve: Let the nice cream cake sit at room temperature for 5 minutes to thaw slightly. Use the foil overhang to lift and remove the cake from the pan. Place upside down on a serving platter so the mango layer is on top.
- Combine the chocolate and coconut oil in a small microwave safe bowl and microwave until melted, about 1 minute. Stir until smooth. Pour over the top of the nice cream cake, spreading and smoothing with an offset spatula to cover the top and so that some of the chocolate drips down the sides. Freeze until the chocolate is hard and set, about 10 minutes. Cut into 1-inch-thick slices.
TROPICAL UPSIDE-DOWN CAKE
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Generously butter a 13 by 9-inch baking pan.
- Heat 4 tablespoons of the butter in a large skillet over medium heat. Add the mango, pineapple, brown sugar, and rum. Cook, stirring often, until the sugar is melted and bubbling. Cool until tepid.
- Sift together the flour, baking powder, ginger, and salt and set aside. Beat the remaining 8 tablespoons of butter and the sugar in a large bowl with a hand-held electric mixer at high speed until light and fluffy, about 3 minutes. Beat in the eggs, 1 at a time, then the vanilla. On low speed, add the flour in 3 additions, alternating with 2 additions of the milk, and beat until smooth, scraping down the sides of the bowl often with a rubber spatula.
- Arrange the fruit in a single layer in the pan, and pour the syrup over all. Sprinkle with the pecans. Spread the batter evenly over the fruit.
- Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool for 10 minutes on a wire rack. Invert and unmold onto a large serving platter. (If any pieces of fruit stay in the pan, just remove them and arrange them in their place on the cake.) Pour any juices in the pan over the cake. Serve warm or completely cooled, with the ice cream.
LUSCIOUS TROPICAL DREAM CAKE
Have a little slice of vacation in a Luscious Tropical Dream Cake. Our tropical dream cake with pineapple is less expensive than a trip to the Caribbean!
Provided by My Food and Family
Categories Home
Time 1h8m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Drain pineapple, reserving 1 cup juice. Prepare cake batter as directed on package, substituting reserved juice for 1 cup of the water. Pour into 15x10x1-inch pan sprayed with cooking spray.
- Bake 15 to 18 min. or until toothpick inserted in center comes out clean. Cool completely.
- Beat pudding mix and milk with whisk 2 min. Stir in pineapple; spread over cake. Cover with COOL WHIP; top with coconut and nuts. Keep refrigerated.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.6983 g, Sugar 0 g, Protein 1 g
TROPICAL PINEAPPLE CAKE
Make and share this Tropical Pineapple Cake recipe from Food.com.
Provided by cookingpompom
Categories Dessert
Time 23m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180 degrees celcius.
- Grease a 20x30cm slab tin.
- Combine all ingredients except pineapple into a large bowl and beat until smooth.
- Add well drained pineapple (very important) and stir through.
- Pour into prepared tin.
- Bake for 20 minutes.
- Cool and serve from the tin.
- Dust with icing sugar to serve or a simple lemon icing.
Nutrition Facts : Calories 120.1, Fat 5.8, SaturatedFat 3.4, Cholesterol 32.3, Sodium 47.6, Carbohydrate 15.7, Fiber 0.4, Sugar 8.3, Protein 1.9
TROPICAL DREAM CAKE
This is a tropical bundt cake, with pineapple and banana. This is a great cake for summertime, or when you need a lift during a cold winter!
Provided by breezermom
Categories Dessert
Time 1h15m
Yield 1 10 inch cake
Number Of Ingredients 13
Steps:
- Beat 2 cups of sugar and oil at the medium speed of an electric mixer for 2 minutes. Add the eggs, one at a time, beating just until the yellow disappears. Add the crushed pineapple and vanilla, beating just until blended.
- Combine the flour, baking powder, baking soda, salt, and cinnamon; Stir well. Add to the oil mixture alternately with the mashed banana, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
- Pour the batter into a greased and floured 12-cup Bundt pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes; remove from the pan, and let cool completely on a wire rack.
- Combine the powdered sugar and orange juice, adjusting the amount of orange juice to get the glaze you want. Stir well. Drizzle the glaze over the cake.
TROPICAL PINEAPPLE BANANA BREAD
Banana bread travels to the tropics with the addition of pineapple and macadamia nuts. Excellent with coffee in the morning or as a snack with a glass of milk in the afternoon. These loaves freeze well, too. Wrap tightly in plastic wrap, and wrap again in aluminum foil or a freezer bag.
Provided by Bibi
Categories Banana Bread
Time 2h
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 42.3 g, Cholesterol 52.3 mg, Fat 15.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 192 mg, Sugar 24.8 g
PINEAPPLE-BANANA PUDDING CAKE
One of my "throw-togethers". I love the tropical taste of pineapple and bananas together.
Provided by Rose Dailey @daileysbaby
Categories Cakes
Number Of Ingredients 12
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 CAKE WITH PINEAPPLE
This is a banana cake recipe with pineapple, bananas, and cinnamon.
Provided by carolynruth
Time 1h45m
Yield Makes Cake
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/350F.
- Stir together the flour, baking soda, cinnamon, sugar, and salt into a large mixing bowl.
- Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.
- Pour into a greased and floured pan.
- Bake for 1hr30. Set aside to cool. When cooled, coat in a light layer of icing sugar.
PINEAPPLE-BANANA COFFEE CAKE
Aloha! Your taste buds will welcome this tropical delight of banana coffee cake loaded with pineapple and topped with a pineapple glaze.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h55m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 290 mg
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