Banana Pineapple Cake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/30/19
Banana pineapple cake

Purestock / Getty Images

Prep: 20 mins
Cook: 80 mins
Total: 100 mins
Servings: 8 servings
Nutrition Facts (per serving)
710 Calories
45g Fat
76g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 710
% Daily Value*
Total Fat 45g 58%
Saturated Fat 4g 19%
Cholesterol 78mg 26%
Sodium 365mg 16%
Total Carbohydrate 76g 28%
Dietary Fiber 3g 11%
Protein 5g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This banana cake recipe uses tube cake pan for baking with pineapple, bananas, and cinnamon in a distinctive, beautiful shape. Try topping with cream cheese frosting for added sweetness.

Ingredients

  • 3 cups all-purpose flour (sifted)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 1/2 cups vegetable oil
  • 1 can / 8 ounces pineapple (crushed and undrained)
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 2 cups banana (diced, about 2 medium bananas)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. In a large mixing bowl, sift together the flour, baking soda, cinnamon, sugar, and salt.

  4. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended.

  5. Pour batter into a greased and floured 10-inch tube pan.

  6. Bake in preheated oven for about 1 hour and 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

  7. Serve and enjoy!