Nutritional Info

Nutrition Facts

Serving Size 1 (75g)

Calories 176
Calories from Fat 35 (20%)
Amount Per Serving %DIV
Total Fat 3.9g 6%
Saturated Fat 1.4g 7%
Monounsaturated Fat 1.7g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 122.4mg 41%
Sodium 133.6mg 6%
Potassium 89.5mg 2%
Total Carbohydrate 26.7g 9%
Dietary Fiber 0.8g 3%
Sugars 0.1g
Protein 6g 12%

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Recipe Description
This bundt cake is supermoist, a (tropical) breeze to throw together, and fit for any occasion, even meeting the machatunim.
Prep time
35 min
Cook time
1 hr 10 min
Ready In
1 hr 45 min


Serves Tool

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


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

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