Tropical Island Bundt® Cake recipe

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Ingredients

3 medium ripe bananas, mashed
1 (8 ounce) can crushed pineapple in juice, drained and juice reserved, divided
¾ cup water
½ cup unsweetened applesauce
3 eggs
1 teaspoon coconut extract
1 (15.25 ounce) package yellow cake mix
1 cup sweetened flaked coconut
1 (3.5 ounce) package instant coconut cream pudding mix
¾ cup dark brown sugar
⅓ cup heavy cream
¼ cup butter
¼ cup dark rum

Nutrition Info

339.9 calories
carbohydrate: 54.4 g
cholesterol: 57 mg
fat: 11.8 g
fiber: 2 g
protein: 3.5 g
saturatedFat: 5.8 g
servingSize: -
sodium: 336.2 mg
sugar: 37.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. Mix bananas, pineapple juice, water, applesauce, eggs, and coconut extract with an electric mixer until well combined. Add cake mix, coconut, and pudding mix, mix on medium speed for 2 minutes. Pour batter into the prepared pan.

  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cake cool in the pan.

  4. Combine brown sugar, cream, and butter for the sauce in a saucepan. Bring to a boil. Add rum and crushed pineapple and boil, stirring occasionally, until it starts to thicken, 4 to 5 minutes. Set aside to cool down.

  5. Poke holes all around the top of the cake still in the pan. Pour about 1/3 of the sauce over the cake with a spoon, trying not to get the pineapple during this stage. Place a serving plate on top of the cake pan and invert the cake, holding onto the pan and plate tightly. Pour remaining sauce and pineapples evenly over the cake. Let sit until cake has absorbed the sauce, about 30 minutes. Slice and serve.

Recipe Yield

1 fluted tube cake

Recipe Note

This moist, tropical cake combines coconut and bananas and is topped with a pineapple-butter rum sauce. Perfect for family gatherings, a special dinner party, or a \"just because I love you\" day.

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