California Bundt Cake
A moist, flavorful banana Bundt cake with hints of cinnamon and pineapple, perfect for gatherings or a cozy dessert that appeals to banana lovers.
Ingredients
Instructions
- Mix the sifted flour, cinnamon, salt, and baking soda well.
- Add diced bananas, cooking oil, vanilla, eggs, and crushed pineapple with juice to the dry ingredients.
- Stir to blend well, but do not beat.
- Pour the batter into a greased and floured Bundt pan.
- Bake in a preheated 350°F (175°C) oven for 1 hour and 20 minutes or until the cake tests done.
- Cool in the pan on a rack completely before removing the cake from the pan.
Tips & Substitutions
For added flavor, consider folding in chopped nuts or shredded coconut along with the bananas. If you want a lower-fat option, you can substitute half of the cooking oil with unsweetened applesauce. Make sure to check the cake a few minutes before the recommended bake time, as oven temperatures can vary.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs beautifully with a slice of tropical fruit like pineapple or mango. For a fun twist, consider serving it alongside a refreshing Pina Colada Flip.
Storage & Reheating
Once cooled, wrap the California Bundt Cake in plastic wrap and store it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of California Bundt Cake contains roughly 616 calories, with 4g protein, 58g carbohydrates, and 43g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 815mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas! Just make sure to thaw them completely and drain any excess liquid before dicing and adding them to the batter. This will ensure the right texture for your cake.
What can I substitute for the crushed pineapple?
If you don't have crushed pineapple on hand, you can use canned peach or pear puree as an alternative. Just make sure to use the undrained version for moisture, similar to the pineapple.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).