Banana-Pineapple Blueberry Cake

I baked this cake yesterday. I was feeling lazy, so I used a box mix and added things to it to use up a bunch of leftovers, which made the result even better!

Ingredients for Cake:

  • 1 boxed cake mix, vanilla flavored
  • 3 eggs
  • 1/2 cup oil
  • 1 cup water, part juice from pineapple
  • 3 ripe bananas
  • 1 cup or half a can crushed pineapple
  • Blueberries, about a handful
  1. Add the cake mix, eggs, oil, and water/juice and mix. The eggs, oil, and water were to make the mix per package directions on the box I used. Use juice from the pineapple and top with water to make 1 cup of liquid.
  2. After mixing the above ingredients for about a minute, add the bananas, mashed if using fresh.
  3. Also add the pineapple now. Mix for another minute.
  4. Fold in the blueberries by hand. If you add them to the mixer, you will end up with blue batter that turns grey as it bakes.
  5. Split the batter among two greased 9″ cake pans. Bake per package directions. (Usually, 350 degrees in a pre-heated oven for about 25 minutes.) You will have to add another 5-10 minutes to the baking time because of all the additions to the batter. Start checking with a toothpick at the listed time and check in 5-minute increments thereafter.
  6. When done, remove from oven and cool in pans for 15 minutes. Loosen and remove from pans, or you can put them back in the pans to finish cooling. Let the cake layers cool completely before icing.

Ingredients for Icing:

  • 1 stick butter, softened
  • 1 teaspoon vanilla
  • 2 oz cream cheese, softened
  • 2 1/2-3 cups Confectioner’s sugar, sifted
  • 1-2 Tablespoons milk, or almond milk
  1. Beat butter, cream cheese, and vanilla with a mixer.
  2. Add Confectioner’s sugar by half cups, until incorporated.
  3. Add 1 Tablespoon milk. Add as much milk as needed to reach desired consistency.

Assemble the cake with frosting in between the two layers. I spread some melted orange marmalade onto the surface of the bottom cake before adding the frosting, for some extra pizzazz. Ice the rest of the cake and voila!

Notes:

  • I used a vanilla cake mix, but you could also use white, yellow, or even spice cake mix. Any flavor that tastes good with your extra add-ins will work.
  • My add-ins were bananas, pineapple, and blueberries. Use whatever you have available. Applesauce, apple slices, and pecans. Oranges, bananas, coconut. Zucchini, walnuts, and cranberries. You get the idea. I work with whatever is in my freezer and pantry.
  • I always freeze my bananas just before they get too ripe, so I have some for baking when I need them. I keep them in a large Ziploc bag and take however many I need out. I microwave them and they are pretty soupy by the time I use them. If yours aren’t frozen, you will want to mash them before adding to the batter. This allows me to bake whenever I want to, and have the time to, rather than having my schedule dictated by the state of my bananas!
  • I always put the cake layers back in the pans to cool, so I can move them around the kitchen. This is helpful because our kitchen is small, and we cook a lot. It also makes it easier to move the cakes to hide them from counter surfing dogs and cats!
  • Bonus tip-I find it much easier to frost a layer cake if you can put it on a lazy-Susan, or rotating cake platter for frosting. The icing comes out nice and smooth with this method. I also get smoother results with a metal butter knife vs. a silicon spatula.

I would love to hear what kind of goodies you add into your cakes! Feel free to share them in the comments. Also, you can sign up to get notifications of new blog posts at the top of the page.

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