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Dec 02 2012

Banana Pineapple Bundt Cake with Coconut Rum Glaze for #BundtaMonth

It’s dark these days. Very dark. I wake up before dawn. I leave for work just as the sun is starting to make its way over the hill behind our house. And by the time my work day is complete, it’s dark again. Winter will be upon us soon, though I can feel the oppression already.

Banana Pineapple Bundt Cake with Coconut Rum Glaze

I could use a taste of the tropics. Just a little something reminiscent of lazy beach days and boys with trays full of drinks just waiting to serve you. This is not my real life, sadly, where the closest I can get is lounging on the couch and begging one of my children to grab me a bottle of water. But I can certainly dream, and eating this Banana Pineapple Bundt Cake with Coconut Rum Glaze will surely help transport me to a white sandy beach with turquoise waves lightly crashing in the background, lapping the shore gently in a lulling bit of white noise… The white outside my window right now? A dusting of snow and frost on the car windshield. Pass the coconut rum… I could use a drink! The only time I get to wear my sunglasses? At night.

Banana Pineapple Bundt Cake with Coconut Rum Glaze

5.0 from 1 reviews

Banana Pineapple Bundt Cake with Coconut Rum Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
Cake
  • 1 cup pecans, coarsely chopped
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 4 large ripe bananas, lightly mashed
  • 1 8-ounce can crushed pineapple (do not drain)
  • ¼ cup coconut oil, melted
  • ¼ cup (4 Tablespoons) unsalted butter, melted
  • 1½ teaspoons vanilla extract
Soak
  • ¼ cup coconut rum
Glaze
  • 1 cup powdered sugar (sifted, if you want to ensure no lumps)
  • 2-4 Tablespoons canned coconut milk, well shaken
  • 2 Tablespoons coconut rum
Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour (or spray with baking spray) a bundt pan and set aside.
  2. Spread the pecans on a baking sheet and toast them in the preheating oven for about 10 minutes, stirring halfway through baking time and baking until fragrant. Cool before chopping and using.
  3. In a large mixing bowl, stir together the flour, sugar, baking soda, ground cinnamon, and salt.
  4. Add the eggs, mashed bananas, pineapple, coconut oil, butter, and vanilla extract, stirring until just moistened.
  5. Scatter chopped pecans evenly in the bottom of the prepared bundt pan.
  6. Spread batter into bundt pan and bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted in the center comes out clean.
  7. Remove to a wire rack and cool for 15 minutes.
  8. Using a butter knife, loosen the edges of the cake from the pan, then invert over the wire rack, releasing the cake (hopefully in one piece) to cool completely (could take 2 hours).
Soak
  1. Brush coconut rum over the top of the cake (or pour very slowly) in 3 additions, allowing to absorb all the alcohol in between. (You can use more rum if ¼ cup is not enough for your tastes.)
Glaze
  1. Whisk together the glaze ingredients, adjusting the liquid to your consistency preference.
  2. Plate the cake and pour the glaze over the top.
  3. Can be covered and kept at room temperature up to 3 days.

Banana Pineapple Bundt Cake with Coconut Rum Glaze

What did the other lovely ladies helping usher in December’s boozy bundts make?

 
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP
Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
Chocolate Port Bundt Cake by Paula from Vintage Kitchen
Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
Madeira Pound Bundt Cake by Renee from Magnolia Days
Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
Shirley Temple Bundt Cake by Kim Beaulieu of Cravings Of A Lunatic
Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles
Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog
Long Island Iced TeaCake by Deb from Knitstamatic
Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love
Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street
Vanilla and Bourbon Cake by Kate from Diethood
Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom

Here’s how you can be a part of Bundt-a-Month:
- Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
- Post it before December 31, 2012.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to both Lora’s and Anuradha’s announcement posts.

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from over 350 bundt cake recipes.

About the author

Carrie @ poet in the pantry

Carrie is a home baker and amateur photographer who dabbles in writing and poetry.

4 comments

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  1. Stacy

    This is the perfect beach holiday by the slice! Oh, cabana boy? Another one of these, please! Thanks for bringing a bit of sunshine into our lives, Carrie!

  2. Laura

    Gorgeous!

  3. baker street

    A taste of the tropics would make any dark and gloomy day acceptable! Love the flavors you have going on here. The rum glaze sounds amazing. Great styling for your pictures, Carrie! :)

  4. Lora @cakeduchess

    These photos are so festive and make me smile. A slice of this gorgeous bundt would make me smile even more! Love the flavors ! Thanks for baking with us, Carrie:)

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