Banana Pumpkin Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 154.0
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 278.9 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.5 g

View full nutritional breakdown of Banana Pumpkin Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:


Great recipe for a festive fall cake Great recipe for a festive fall cake
Number of Servings: 16


    Betty Crocker Carrot cake mix
    1 can pumpkin (NOT pie filling)
    1 20 oz can crushed pineapple in juice
    1 mashed banana


Mix banana and pineapple in blender or food processor until smooth.
Add mixture to cake mix and can of pumpkin.
Mix with mixer on high for 3 minutes.
Spray a bundt pan with non stick spray.
Pour mixture into pan and bake at 350 for 60 minutes.
Cool and serve.
Makes 16 slices

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.