Tutti-Fruitti Cake (Aka Vera's Mennonite Cake)

Submitted by Susan L.

"My children and I first had this delicious pound-type cake at a potluck at the Mennonite church. It was made by Vera, she had no name for her yummy dessert, hence the title."

 

• Ready In: 55mins
• Ingredients: 9
• Serves: 12

ingredients

• 3 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 slightly beaten eggs
• 2 cups mashed ripe bananas
• 1 (8 ounce) can crushed pineapple
• 1 cup vegetable oil
• 1 1⁄2 teaspoons vanilla

directions

1. Mix all ingredients together.
2. Pour into an oiled and floured bundt pan.
3. Bake at 350°F for 45-65 minutes, until top is dark golden brown and a toothpick comes out nearly clean.
4. Glaze when warm with a mixture of concentrated strawberry/banana juice and powdered sugar.

Reviews

[Dropbear]

great pound cake

 

[Susie D]

This was a very enjoyable cake. It is closer to a pound cake in texture, not a light & fluffy cake. I made it in two loaf pans so I could freeze one. I glazed the one I served with a simple glaze using pina colada flavored juice, powdered sugar, and a bit of milk. Thank you for sharing the recipe!

 

[Dawns Karma]

I made this cake for my DH Bday. Huge hit. I used brown sugar and whole wheat flour. Will definitely make again. I used Ginger Icing #47405 for the icing. Wonderful combination.

 

[YiayiaMouse]

I made this cake for my son's 26th birhtday. He doesn't like chocolate, so it's never easy! :-) He LOVED it. So did my husband. They would've given it 5 stars, but for me it's important to note that it is a very dense cake. Nothing light and airy/fluffy about it. My family asked to have it again... and isn't that, ultimately, the final word? :-D

 

[Phoenix 0880]

WONDERFUL! This cake was so moist and tasty! And you couldn't ask for an easier cake to make. I found I had to bake it a little longer but I think It may be because I put in an extra banana. I added a handful of coconut because I think the flavours blend well together THIS WILL FREEZE WELL!!!! I have baked this both as a Bundt cake, and froze individual slices in plastic wrap, and as muffins which I froze a large amount of in a tupperware container unwrapped. Both ways froze well but the cake tasted just like the day it was made.... I have also added chopped marachino cherries to this which is great. I LOVE THIS RECIPE!