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Banana Bundt Cake with Pineapple


1 yellow cake mix, preferably reduced-fat
3 tablespoons flour
1 cup mashed ripe bananas
1 cup crushed pineapple, drained well

Heat oven to 350 degrees (cakes are usually baked at 375 degrees at this altitude). Beat cake mix, flour, banana and pineapple until smooth. Pour into a Bundt pan sprayed with nonstick cooking spray. Bake at 350 degrees for 45 minutes or until cake tests done with a wooden pick. (This does not rise as high as a regular cake.) Let cool about 5 minutes in pan. Invert onto rack, remove pan and cool. Serve as is or top with rainbow sherbet.

Serves 12 at 84 calories and 0.3 grams fat per serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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