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by Liren Baker

Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. Inspired by the beauty of food, what it represents, what it invokes, and what we can create out of it, she shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives.

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  • mini pineapple banana bundt cake
    Photo: Liren Baker
  • Thanks to the wonderful world of marketing and innovative sales, my daughter was convinced that Christmas was celebrated in certain parts of the world in the summer. When I reminded her that Christmas was celebrated on December 25th, she insisted, "But Mommy, what about Christmas in July?"
  • mini banana pineapple bundt cake
    Photo: Liren Baker
  • Ah, Christmas in July. Of course. Television shopping channels had weeks devoted to it. She even saw a few circulars here and there. Top that with the general confusion that folks in the opposite hemisphere celebrate Christmas in summer temperatures, and I can understand how she may have thought that there were two sets of Christmases. Santa needs to spread the workload out, after all.
  • mini pineapple banana bundt cake
    Photo: Liren Baker
  • I thought of this as I baked these banana pineapple mini bundt cakes the other day. Giving them a generous sprinkling of powdered sugar, I chuckled at the new fallen snow. Behold, it was snowing in July!

    These mini bundt cakes are perfect any time of year, actually. The tropical flavors make it just right for the summer, but its tender spice will take it into autumn and winter. And with a topping of powdered sugar, this is one snowfall I will gladly welcome.
  • mini pineapple banana bundt cake
    Photo: Liren Baker
  • Banana Pineapple Mini Bundt Cakes

    Makes 12 mini bundt cakes or one 10-inch bundt cake

    3 cups all purpose flour
    2 cups sugar
    1 tsp salt
    1 tsp baking soda
    3 slightly beaten eggs
    2 cups mashed bananas
    1 cup cooking oil
    1 can (8 1/4 oz) crushed pineapple
    1 1/2 tsp vanilla

    Preheat the oven to 350 degree F. Butter and flour your bundt cake pan(s).

    In a mixing bowl, whisk together the flour, sugar, salt, and baking soda. Make a well in the center of the dry ingredients. In a separate bowl, combine eggs, bananas, oil, undrained pineapple, and vanilla; add all at once to dry ingredients, stirring until well moistened. This can also be done in a stand mixer if you wish.

    Pour batter into the prepared pan(s); using a pastry bag makes this neater, but is certainly not necessary. Bake for about 35 minutes for mini bundt cakes or 65 to 70 minutes for a large bundt cake. Cool in pan 15 minutes, then remove and cool on wire rack. Sprinkle with powdered sugar and enjoy.
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