Aloha Bundt Cake

Tropical bundt cake with a pineapple stalk sticking out of the middle.

4.23 from 9 votes

This Aloha Bundt cake is loaded with the very best Hawaii has to offer - bananas, pineapple, coconut, and macadamia nuts!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings

Calories 517kcal

Author Olivia

Ingredients

Bundt

3 cups all-purpose flour
1 tsp ground cinnamon ground
1 tsp baking soda
1/2 tsp salt
2 cups granulated sugar
1 cup vegetable oil
2 tsp vanilla extract
3 large eggs
2 cups mashed bananas very ripe, approx. 5 medium*
1 cup crushed pineapple drained, reserve liquid
1 cup macadamia nuts chopped
1 cup shredded coconut unsweetened

Glaze

1 1/2 cups powdered sugar
4 tsp pineapple juice

US Customary - Metric

Instructions

Bundt:

Preheat oven to 350F and grease a 10 or 12 cup Bundt pan with cooking spray.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
In the bowl of an electric mixer, beat sugar, oil, and vanilla until combined.
Add eggs one at a time, fully incorporating after each addition. Beat till pale and fluffy (approx. 3-4 mins).
Add banana, pineapple, coconut, and macadamia nuts and mix until combined.
Add flour mixture and beat until just combined.
Pour into prepared Bundt pan and smooth the top with a spatula.
Rap Bundt pan on counter a couple of times to release air bubbles and fill nooks and crannies.
Bake until a cake tester comes out mostly clean (approx. 60-70mins).
Cool on a wire rack for 10mins.
Rap pan against counter to loosen the cake and turn out onto wire rack.
Cool completely before glazing.

Glaze:

Combine sugar and pineapple juice in a small measuring cup. Whisk with a fork until combined and lumps are gone. Add more juice as needed until desired consistency is reached.
Pour over cooled Bundt Cake.

Notes

* I freeze my over-ripe bananas and thaw them on the counter for an hour before using.

Nutrition

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