Recipe 1007 - Banana Pineapple Bundt Cake
Recipe 1007 - Banana Pineapple Bundt Cake
(by Shirley McNevich)
3 cups flour
2 cups white sugar
1 tsp. salt
1 tsp. baking soda
3 eggs
2 cups mashed bananas (ripe)
1 cup canola oil
1 - small can Dole crushed pineapple (do NOT drain)
2 tsp. vanilla
In a bowl add flour, white sugar, salt and baking soda--stir. Use a spoon to
make a hole in the center of the dry ingredients. In a separate bowl add
eggs--beat with a fork. Add mashed bananas to eggs--stir. Add canola oil,
vanilla and crushed pineapple mixture to the egg mixture--stir. Pour the egg
mixture all at one time into the center of the flour mixture--stir until mixed.
Pour batter into a greased and floured bundt cake pan. Bake at 350 degrees
for 1 hour to 1 hour and 15 minutes--test with a toothpick for doneness. Cool
in pan for at least 20 minutes, and then turn it upside down on to a cake
plate. Sprinkle with powdered sugar.
Continue to:
Other Recipes:
- 1076 - Zucchini Cake
- 1126 - Poppy Seed Salad Dressing
- 1008 - Butterscotch Peanut Clusters
- 1180 - Pumpkin Fudge
- 1096 - Mini Peanut Butter Cup Brownies
- 1088 - Bisquick Pumpkin Bread
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
