Banana Pumpkin Bundt Cake Recipes

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BANANA-PUMPKIN BUNDT® CAKE

I came up with this cake as a way to use up some extra pumpkin puree and a few really ripe bananas. It's a better-for-you cake that isn't overly sweet, but still chock-full of flavor. Make sure to use really, really overripe bananas for the best results. If you're looking for additional sweetness, feel free to add some kind of glaze to the top of the cake as well. Adjust the add-ins (i.e. the nuts and chocolate) and spices to suit your tastes.

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 17



Banana-Pumpkin Bundt® Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®).
  • Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a medium bowl.
  • Whisk bananas, pumpkin, yogurt, maple syrup, eggs, and vanilla extract together in a large bowl until thoroughly combined and no lumps remain. Pour in half of the dry ingredients and mix until just combined. Add in remaining dry ingredients and mix until just combined. Fold in chocolate chips and walnuts. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick or bamboo skewer inserted into the center of the cake comes out clean, 50 to 55 minutes. Allow cake to cool in the pan for 10 to 15 minutes. Gently run a knife around the edges of the cake to loosen. Invert onto a wire rack and allow to cool completely.

Nutrition Facts : Calories 364.5 calories, Carbohydrate 56.8 g, Cholesterol 53.6 mg, Fat 13.3 g, Fiber 6.9 g, Protein 10.4 g, SaturatedFat 4.1 g, Sodium 476.1 mg, Sugar 15 g

3 cups whole wheat flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground ginger
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 ¼ cups mashed overripe bananas
1 cup pumpkin puree
1 cup whole-milk plain Greek yogurt
½ cup pure maple syrup
3 eggs, at room temperature
1 ½ teaspoons vanilla extract
¾ cup dark chocolate chips
¾ cup chopped walnuts

MOIST PUMPKIN TUBE CAKE

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11



Moist Pumpkin Tube Cake image

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

BANANA BUNDT CAKE

This recipe simply repeats a mistake I made trying to follow the Banana Banana Bread recipe with a deliciously moist result, turning a banana bread into a banana cake. Big banana flavor without a lot of time or effort!

Provided by carola

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 8



Banana Bundt Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt®.
  • Combine flour, baking soda, baking powder, and salt in a bowl.
  • Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 21.1 g, Cholesterol 30.8 mg, Fat 5.3 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 3.1 g, Sodium 159.4 mg, Sugar 9.4 g

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
¼ cup butter, softened
1 egg, beaten
6 tablespoons turbinado sugar
1 ¼ cups mashed overripe bananas

PUMPKIN BANANA CAKE

Make and share this Pumpkin Banana Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20



Pumpkin Banana Cake image

Steps:

  • Cream butter and sugar in mixing bowl.
  • Beat in eggs one at a time until smooth.
  • Stir in pumpkin and banana.
  • In a second bowl, combine remaining ingredients, reserving 1/2 cup toated pine nuts.
  • Stir to mix, add to wet ingredients, mix together only until moistened.
  • Sprinkle bottom of a greased 10 inch tube pan with remaining toasted pine nuts.
  • Pour batter into tube pan.
  • Bake in 350f degree oven for 1 hour or until tester inserted in middle comes out clean.
  • Let cool in pan for 10 minutes, then turn out onto wire rack and glaze.
  • Glaze: Combine brown sugar, butter, spices and cream in a small saucepan.
  • Bring to boil and simmer for 3 minutes.
  • Spoon over warm cake, sprinkle with crushed pine nuts.

1/2 cup butter or 1/2 cup margarine
1 cup brown sugar
2 eggs
1 cup canned pumpkin
1 cup banana, mashed
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1 cup toasted pine nuts, divided
5 tablespoons brown sugar
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon ginger
2 tablespoons cream or 2 tablespoons milk
1 -2 tablespoon crushed toasted pine nuts

PUMPKIN STREUSEL BUNDT® CAKE

A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.

Provided by Yoly

Categories     Pumpkin Cake

Time 1h30m

Yield 16

Number Of Ingredients 17



Pumpkin Streusel Bundt® Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
  • Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
  • Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
  • Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
  • Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g

nonstick cooking spray
1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup canola oil
4 large eggs, at room temperature
2 teaspoons pumpkin pie spice extract
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
½ teaspoon salt
1 cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, melted
1 teaspoon pumpkin pie spice
½ teaspoon salt
¾ cup pecans, finely chopped

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