Nutritional Info

Nutrition Facts

Serving Size 1 (136g)

Calories 435
Calories from Fat 203 (47%)
Amount Per Serving %DIV
Total Fat 22.6g 35%
Saturated Fat 12.6g 63%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 404.1mg 135%
Sodium 258.8mg 11%
Potassium 145mg 3%
Total Carbohydrate 31.6g 11%
Dietary Fiber 0.8g 3%
Sugars 2.3g
Protein 9.6g 19%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Maybe it's just me, but after seeing My Big Fat Greek Wedding, I can't think about a bundt cake without laughing, and it's all I can do to keep from serving it with a plant plopped in the center. Plant or no plant, Aunt Sylvia's bundt cake is super moist, a breeze to throw together, and always fit for any occasion.
Prep time
15 min
Cook time
1 hr 10 min
Ready In
1 hr 25 min


Serves Tool

Serves To:USMetric
3   all purpose flour
2   sugar
1   baking soda
1   cinnamon, ground
1   salt
2   bananas, mashed
8 Ounce(oz)  pineapple, crushed and undrained
1 1/2   vegetable oil
1   pure vanilla extract
1/2   pure almond extract
3   large eggs, lightly beaten


Preheat the oven to 350°F. Grease a 12 cup bundt pan. Sift the flour, sugar, baking soda, cinnamon, and salt together into a large bowl. Stir in the mashed bananas, pineapple with its juice, oil, both extracts, and the eggs. Scrape the batter into the prepared bundt pan, and bake on the center oven rack until it is golden brown and a cake tester inserted in the center comes out clean, about 1 hour and 5 to 10 minutes. Let the cake cool in the pan set on a wire rack for 10 to 20 minutes. Then run a knife around the center and the edge of the cake, and turn it out on the rack to cool completely. Cut the cake into slices, and serve.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.