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Spiced banana & pineapple cake


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Put the flour, caster sugar, mashed bananas, drained pineapple and mixed spice in a large bowl. Mix with a wooden spoon and set aside. 
  • In another bowl, whisk the oil with the eggs and reserved pineapple juice. Then add to the flour mixture and mix using a wooden spoon until well incorporated. (If too thick, add a little more pineapple juice.) 
  • Oil a springform cake tin and line the base with baking paper. Pour in the batter, give the tin a tap on the workbench and cook in the oven for about 1 hour until a skewer comes out clean. Then remove and allow the cake to cool on a rack. 
  • To make the icing, beat the soft cheese and butter until well incorporated using an electric beater or whisk. 
  • Then add the lemon juice and mix with a wooden spoon, adding the icing sugar, little by little, continually mixing. Taste for sourness. 
  • Spread the icing on top of the cake and serve.


  • 210 gm self-raising flour, sifted
  • 310 gm caster sugar
  • 2 ripe bananas, mashed
  • ½ cup crushed pineapple, drained & juice retained
  • 2 tspn ground mixed spice
  • 170 ml canola or vegie oil
  • 2 eggs
  • 60 ml retained pineapple juice (extra juice if needed)
  • cooking oil spray
  • 125 gm soft Philadelphia cheese
  • 60 gm unsalted butter, softened
  • 2 tspn fresh lemon juice
  • 1½ cups icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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