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.


Recipe Summary

55 mins
30 mins
1 hr 40 mins
15 mins
1 fluted tube cake


Original recipe yields 14 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • 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.

Cook's Note:

The sauce may take longer to thicken depending on what type of butter and cream you use; margarine and almond milk don't thicken as quickly as butter and cream will.

Nutrition Facts

340 calories; protein 3.5g; carbohydrates 54.4g; fat 11.8g; cholesterol 57mg; sodium 336.2mg. Full Nutrition