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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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We first enjoyed this delicious cake at a Mennonite Church potluck dinner, courtesy of a wonderful baker named Vera. She didn't have a title for her cake, so I named it myself. The texture of this cake is like a big pound cake, and the taste reminds me of tutti-frutti! Ingredients:
3 cups flour |
2 cups sugar |
1 teaspoon baking powder |
1 teaspoon salt |
3 slightly beaten eggs |
2 1/4 cups mashed ripe bananas |
1 (8 ounce) can crushed pineapple (short) |
1 1/2 teaspoons vanilla |
1 cup vegetable oil |
1/2 cup banana-pineapple-strawberry juice concentrate |
2 cups powdered sugar |
1 dash milk |
Directions:
1. Mix all ingredients together.
2. Pour into greased/floured bundt pan.
3. Bake at 350* for 44-55 minutes.
4. Glaze with juice concentrate, dash of milk and enough powdered sugar to make glaze.
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