Tropical Pineapple Banana Cake (Humming Bird Style Bundt)
When your bunch of bananas is turning brown and a lonely can of crushed pineapple is hiding in the pantry, bake them into this Pineapple-Banana Cake instead of yet another loaf of bread. The fruit duo locks in ridiculous moisture, while warm cinnamon and a swoosh of tangy cream-cheese frosting make every bite taste like a beach-vacation mash-up of banana bread and hummingbird cake. Bonus: it’s a simple, one-bowl batter—no mixer needed for the cake itself—so dessert can be cooling on the counter in just about an hour.
Why My Recipe
- Super simple to make. Mix your dry, mix your wet, combine, and bake. No fuss.
- Naturally sweet and perfectly spiced. The bananas and pineapple bring the moisture and sweetness, and the nutmeg and cloves give it that warm, cozy vibe.
- Healthier twist. No frosting here—just a dusting of powdered sugar on top. It’s lighter than a Hummingbird cake, but still delivers on flavor.
- Feeds a crowd. Bundt cakes are perfect for get-togethers, and this one definitely impresses.
David
David's Top Tips
- Use super ripe bananas. Like, the ones you forgot in the fruit bowl. Trust me—they’re perfect.
- Don’t overbake. Start checking around the 60-minute mark. You want it moist, not dry.
- Want to dress it up? A quick glaze made with powdered sugar and a splash of pineapple juice would be delicious drizzled over the top.
Ingredient Notes
- Warm spices (1 tsp nutmeg + ½ tsp cloves). These are the tropical cake’s secret handshake. Fresh-grated nutmeg is “chef’s kiss” amazing, but ground nutmeg works just fine. Sub cinnamon for cloves if that’s what you’ve got.
- Butter (¾ cup, softened). Room-temperature butter blends smoothly with the fruit. If yours is straight from the fridge, microwave it in 5-second bursts—just until it gives under a gentle poke.
- Bananas (2 cups mashed, about 6 medium). The darker and spottier, the sweeter and more flavorful. Frozen, thawed bananas also work; just drain off excess liquid before mashing.
- Crushed pineapple (8 oz can, juice included). That juice is liquid gold—don’t drain it! If you’re using fresh pineapple, finely chop 1 cup fruit and add 3–4 tablespoons of its juice to mimic the can.
- Eggs (3 large). Room temp eggs incorporate faster and help the cake rise evenly. Forgot to set them out? Rest them in a bowl of warm water for 5 minutes.
- Powdered sugar (for dusting). Classic, effortless finish. Want to jazz it up? Whisk the sugar with a pinch of nutmeg before sifting, or swap in a quick pineapple glaze (powdered sugar + a drizzle of pineapple juice).
Storage, Make-Ahead, and Reheat
- Freezer: Slice and wrap individually; freeze up to 2 months. Thaw at room temp for an instant treat.
- Room temp: Wrapped tightly, the cake stays moist for 3 days.
What should I top my cake with?
I don’t think this cake really needs anything on the top of it. If you want to get extra fancy you can dust the top of your cake with powdered sugar like I did. Are you a frosting lover? I think a thin layer of cream cheese frosting would be super delicious on top of this cake.
More Delicious Dessert Recipes
- Pumpkin Scones Recipe
- Homemade Oatmeal Cream Pies
- Chocolate Cheesecake Cookies
- Instant Pot Raspberry Peach Cheesecake
- Coconut Lime Sugar Cookies
- Panda Cookies Recipe
- Instant Pot Lava Cake
- Starbucks Doubleshot Espresso Mocha Cupcakes Recipe
Pineapple Banana Cake
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup butter softened
- 2 cups ripe bananas about 6 bananas
- 1 can 8oz crushed pineapple (do not drain)
- 3 eggs
- 2 teaspoons vanilla
- powdered sugar for dusting
Equipment
- 1 Bundt Cake Mold
- Hand Held Mixer
Instructions
- Preheat oven to 325 and grease and flour a fluted round tube
pan. - In a large bowl, add flour, sugar, baking soda, nutmeg, cloves and salt. Mix well. Set aside.
- In a mixing bowl, beat butter for about 30 seconds. Add
bananas, pineapple, eggs and vanilla and beat well. Stir in flour mixture and then beat for 1 minute on medium. - Pour into prepared pan and bake 60-70 minutes or until
golden brown. Let set for 10 minutes in pan and flip over onto a cooling rack. - Serve with sifted powdered sugar.
Notes
David's Tips
- Use super ripe bananas. Like, the ones you forgot in the fruit bowl. Trust me—they’re perfect.
- Don’t overbake. Start checking around the 60-minute mark. You want it moist, not dry.
- Want to dress it up? A quick glaze made with powdered sugar and a splash of pineapple juice would be delicious drizzled over the top.
Tried this recipe?
Let us know how it was!Frequently asked questions
Can I use fresh pineapple?
Yes—finely chop and include the juice. You’ll need about 1 cup fruit plus 1/3 cup juice.
Can I lighten it up?
Replace half the butter with unsweetened applesauce and swap 1 cup all-purpose flour for whole-wheat pastry flour. The crumb stays tender but with a subtle nutty flavor.
Do I have to use a Bundt pan?
Nope—two 9-inch round cake pans or a 13 × 9-inch pan work. Start checking for doneness at 40 minutes.
