Name: Tropical Island Bundt® Cake
Prep time: 15 min
Cook time: 55 min
Total time: 100 min
Ingredients: 3 medium ripe bananas, mashed; 1 (8 ounce) can crushed pineapple in juice, drained and juice reserved, divided; 0.75 cup water; 0.5 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; 0.75 cup dark brown sugar; 0.33333334326744 cup heavy cream; 0.25 cup butter; 0.25 cup dark rum

Tropical Island Bundt® Cake

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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 by Angelina

Published on March 5, 2020

Prep Time:

15 mins

Cook Time:

55 mins

Additional Time:

30 mins

Total Time:

1 hr 40 mins

Servings:

Yield:

1 fluted tube cake

Jump to Nutrition Facts

Ingredients

Cake:

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

Sauce:

¾ cup dark brown sugar
⅓ cup heavy cream
¼ cup butter
¼ cup dark rum

Directions

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 (per serving)

340	Calories
12g	Fat
54g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 340
% Daily Value *
Total Fat 12g	15%
Saturated Fat 6g	29%
Cholesterol 57mg	19%
Sodium 336mg	15%
Total Carbohydrate 54g	20%
Dietary Fiber 2g	7%
Total Sugars 38g
Protein 4g
Vitamin C 4mg	20%
Calcium 67mg	5%
Iron 1mg	6%
Potassium 204mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.