Bundt Cake from a Tropical Getaway

Step 1

Warm your oven to 350°F (175°C) and grease a Bundt pan well, then dust it with flour to keep the cake from sticking. In a large bowl, combine the bananas, pineapple juice, water, applesauce, eggs, and coconut extract. Use a mixer to blend everything until smooth. Next, add the cake mix, shredded coconut, and pudding mix, then beat on medium speed for about two minutes until it’s all well incorporated. Pour the batter into your prepared pan.

Step 2

Pop the cake in the oven and bake it for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool right in the pan for a bit while you make the sauce. For the sauce, mix together brown sugar, cream, and butter in a saucepan and bring it to a boil. Stir in the rum and crushed pineapple, then keep boiling gently for 4 to 5 minutes until it thickens a little. Set it aside to cool off.

Step 3

Once the cake has cooled slightly, poke holes all over the top using a skewer or fork. Spoon about a third of the sauce over the cake, being careful to leave the pineapple bits out for now so they don’t sink in too much. Then, place a plate on top of the pan and carefully flip the whole thing over, holding the pan and plate firmly together. Pour the rest of the sauce and the pineapple pieces evenly over the cake. Let it sit for about 30 minutes so the cake can soak up all that delicious sauce before slicing and serving.

Best Ways To Serve

Serve slices warm or at room temperature, topped with a light dusting of powdered sugar or a drizzle of coconut glaze. Pair it with fresh tropical fruit or a scoop of vanilla ice cream for an extra treat.

Keeping Leftovers Fresh

Store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to one month. Thaw at room temperature before serving.