Best Killer Pineapple Banana Cake Glaze Recipes

THE CAKE THAT DOESN'T LAST

The Cake That Doesn't Last image

This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.

Provided by Jenny Busch

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 1h45m

Yield 14

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
1 ½ cups vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups banana, mashed
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g

MY FAVORITE GLAZED BANANA CAKE

My Favorite Glazed Banana Cake image

I've searched high and low for the perfect banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.

Provided by TGirl

Categories Dessert

Time 40m

Yield 16-18 serving(s)

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour, all purpose
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon allspice
3 bananas, mashed (over-ripe is best, with black peel)
1/2 cup milk
1 cup ground pecans or 1 cup walnuts
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons milk (or more)
1/2 cup pecans or 1/2 cup walnuts, chopped,whole,or ground,for garnish (OPTIONAL)

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.

~ KILLER PINEAPPLE BANANA CAKE & GLAZE

~ Killer Pineapple Banana Cake & Glaze image

Okay...I had leftover pineapple from another recipe and banana's getting to brown to eat, so this is what I came up with. I served to company and they raved and raved about it. Me dieting of course I couldn't taste, but I trust my friends and families judgement. Before the night ended there was not a crumb left, everyone took a...

Provided by Cassie *

Categories Fruit Desserts

Time 1h30m

Number Of Ingredients 16

Ingredients

3 c flour
2 c sugar
1 tsp each - salt, cinnamon and baking powder
1 c vegetable oil
1/2 c coconut oil, melted
1 1/4 tsp vanilla
3 medium banana's, diced or 2 cups worth - don't mash
8 oz crushed pineapple and juice
3 eggs
CINNAMON GLAZE
3 oz cream cheese, spftened
1 1/2 c confectioners' sugar
1/2 tsp cinnamon - or more to taste
1/2 tsp vanilla
2 Tbsp plus 1 teaspoon, cream - or to desired consistency...
crushed nuts if desired

Steps:

1. Preheat oven to 350 degree F. Spray a 9 inch Bundt cake pan with bakers secret or grease and flour. In a large bowl, sift together the dry ingredients. To this add the oils, banana, pineapple and juice, eggs and vanilla. Stir with a wooden spoon, only until combined. Do not beat. Batter should be thick.
2. Spread into prepared pan. Bake for 1 hour and 20 minutes or until pick comes out clean.
3. Cool on a rack and do not remove until cool. Take a think knife and go around the inside edge if pan and the inside of the outer part of pan. Place on serving platter.
4. Glaze: In a medium bowl, beat the cream cheese until fluffy. Beat in the sugar, vanilla and cinnamon. Add the cream until you reach desired thinness. I used exactly 2 tablespoonfuls + 1 tsp.
5. Spread over top of cooled cake and if thin enough it will run down over the edges of cake. Top with nuts if desired. Enjoy! It's one awesomely moist cake.