Best Tropical Pineapple Banana Cake Recipes

HUMMINGBIRD CAKE

Steps:

• Heat oven to 350°F. Grease and flour three 8-inch* cake pans, tapping out any excess flour.
• In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, cardamom, and ginger until combined. Add the eggs, oil and vanilla extract, stirring until the ingredients just combined and no dry streaks remain. (Try to avoid over-mixing.) Add the bananas, pineapple and pecans and stir until evenly combined.
• Portion the batter evenly between the three cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Transfer the cakes to a wire rack and let them cool completely to room temperature before frosting.
• In a large mixing bowl (or see stand mixer option below), whisk together the cream cheese, butter, vanilla extract and salt until evenly combined. Gradually add in the powdered sugar until incorporated, then whisk the frosting vigorously for 1 to 2 minutes until smooth and fluffy. If the frosting seems too thin, add extra powdered sugar. If it seems too thick, add in a tablespoon or two of water.
• Place one cake layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly on top of the cake, extending over the edges. Repeat with a second layer of cake, followed by an additional 1 cup of frosting. Repeat with the third layer of cake, then spread the remaining frosting evenly over the top and sides of the cake until smooth. Sprinkle extra chopped pecans on the cake as decoration, if desired.
• Slice, serve and enjoy!

TROPICAL PINEAPPLE BANANA BREAD

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.

TROPICAL DREAM CAKE

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.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

TROPICAL PINEAPPLE BANANA CAKE

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.