How to Make Tropical Island Bundt® Cake - A Step-by-Step Guide

Transport yourself to a tropical paradise with this delicious and visually stunning Tropical Island Bundt® Cake! This recipe combines all the flavors of a tropical island getaway into a moist and flavorful cake that is sure to impress your friends and family at any gathering.

The cake itself is a delightful blend of pineapple, coconut, and banana, giving it a luscious and indulgent tropical flavor. The addition of crushed pineapple and ripe bananas not only adds moisture to the cake, but ...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 40 mins
  • Servings: 14
  • Yield: 1 fluted tube cake

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

    340 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 57mg
    • Sodium: 336mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 2g
    • Total Sugars: 38g
    • Protein: 4g
    • Vitamin C: 4mg
    • Calcium: 67mg
    • Iron: 1mg
    • Potassium: 204mg