Friday, September 8, 2017

Vacation Bundt




It's finally September, one of my favorite months because it's the best of both seasonal worlds. Things get cozy fast in September, but there are still days when it feels like lazy summer. More September forever! 


Today we have a bundt cake recipe that is more geared toward those lazy summer-feeling days (or days where you wish it was a lazy summer day), and it is LOADED with pineapple, coconut, macadamia nuts, and banana. This cake is sweetly spiced and cozy so it can suffice for any fall cravings, too. 


P.S. I stole the cake styling and recipe idea from Liv for Cake. I couldn't pass up the pineapple top inside this bundt! 

Vacation Bundt

recipe & styling inspiration from Liv for Cake

For the Cake

3 cups all purpose flour
1 teaspoon cinnamon 
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable oil
2 teaspoons vanilla
3 eggs
2 cups mashed banana (I used 4 large bananas)
1 cup crushed pineapple, drained (keep the juice for the glaze)
1 cup macadamia nuts, chopped
1 cup unsweetened, shredded coconut

For the Glaze

1 1/2 cups powdered sugar
4 teaspoons pineapple juice


Preheat your oven to 350 degrees and prepare a bundt pan with nonstick spray. Set aside. 

In a medium bowl, whisk together flour, cinnamon, baking soda, and salt. 

In the bowl of a stand mixer cream together sugar, vanilla, and oil until creamy. 

Add in eggs one at a time until fully incorporated. 

Add in banana, pineapple, macadamia nuts, and coconut and mix until just combined. 

Slowly add in the flour mixture and mix until just combined. 

Pour batter into prepared bundt pan, and bake until a tester comes out clean. (about 70 minutes)

Allow cake to cool on a cooling rack for 10 minutes then turn out of the pan.

Once the cake has cooled completely cover with glaze. 


To make the glaze:

In a measuring cup combine powdered sugar and pineapple juice and whisk until smooth. 

Pour over cooled cake. 











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