Time 1h40m Yield 8 Number Of Ingredients 10 Steps:
Gather the ingredients. Preheat oven to 350 F. In a large mixing bowl, sift together the flour, baking soda, cinnamon, sugar, and salt. Stir in the oil, pineapple, vanilla, eggs, and banana. Mix by hand until well blended. Pour batter into a greased and floured 10-inch tube pan. 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. Serve and enjoy!
Time 1h30m Yield 1 round cake Number Of Ingredients 13 Steps:
Preheat oven to 180C degrees. Brush a 9 inch round cake tin with melted butter. Line sides with baking paper. Place bananas, pineapple and sugar in a large mixing bowl. Add sifted flour and spice. Stir together with a wooden spoon until combined. Whisk together the oil, juice and eggs in a jug. Pour onto the banana mixture and stir until combined and the mixture is smooth. Spoon into the prepared tin. Bake 1 hour, or until a skewer comes out clean when inserted in to the centre. Leave cake at least 15 minutes before turning onto a wire rack to cool. Icing- Beat the butter and cream cheese until smooth. Add icing sugar gradually alternately with the juice and honey. Beat until thick and creamy. Spread over the cooked cake.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 15 Steps:
Cake Instructions: Combine first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 10" cake pan. Bake at 350 F for 50 to 70 minutes, or until cake tester comes out clean. Cool on rack 20 minutes, then remove from pan and cool completely. Icing Instructions: Drain reserved pineapple well. Whip margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake.
Time 50m Number Of Ingredients 16 Steps:
Place all the ingredients from the dry list into a large mixing bowl, mix well. In a large jug, add all the ingredients from the wet list, and mix well. Pour all the mixed wet ingredients into the dry ingredients, and gently mix until just combined. Spoon the mixture into the prepared 22 cm cake tin, level the top, and place in the preheated oven to bake for 20 - 30 minutes, or until cooked - Insert a wooden skewer into the cake, if it comes out clean the cake is cooked. When cooked, remove from the oven, and allow to stand in the tin for 10 minutes before turning onto a wire cake rack. Allow to cool completely before adding the frosting. Place all the ingredients from the cream cheese frosting list into a bowl. Mix well (with a spoon or electric mixer) until smooth. Spread over the top of the cooled cake. Decorate with finely chopped pecan nuts.
Yield Makes 10 to 12 servings Number Of Ingredients 18 Steps:
For cake: Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs, and vanilla. Stir in bananas, pecans, and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely. For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)
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.
Time 1h45m Yield 14 Number Of Ingredients 11 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.
Time 30m Yield 24 Number Of Ingredients 11 Steps:
Combine graham cracker crumbs and melted margarine, and pat into bottom of 9x13-inch pan. In medium, non-stick saucepan over medium heat, combine remaining margarine, confectioners’ sugar, eggs, corn starch and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8 to 10 minutes. Let cool, then spread over crust. Peel and slice bananas, dipping each piece in lemon juice to prevent browning, and layer over custard mixture. Layer pineapple on top of bananas. Cover all with whipped topping. Keep refrigerated until serving.
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.
Time 1h15m Yield 2 loaves (16 slices each). Number Of Ingredients 10 Steps:
In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
