Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Banana Pineapple Cake

  Cake   Icing
3 cups all-purpose flour 4 Tbs. butter; room temperature
2 cups granulated sugar 3 cups powdered sugar; sifted
1 tsp. baking soda 3 Tbs. pineapple juice
1 tsp. salt 1/3 cup crushed pineapple; drained
1 tsp. cinnamon    
1 cup crushed pineapple; undrained    
3 eggs; beaten    
1 1/2 cups vegetable oil    
2 cups mashed ripe bananas    
2 tsp. vanilla    
1 1/2 cups chopped walnuts or pecans    

Prepare Cake: In a large bowl sift together flour, sugar, soda, salt and cinnamon. Add remaining ingredients and mix together until just thoroughly combined. Turn batter out into a greased and floured 10" Dutch oven and spread evenly. Place lid on oven and bake using 6-8 briquettes bottom and 12-14 briquettes top for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove all heat from Dutch oven and let cake rest uncovered for 20 minutes. Run a rubber spatula around the edge of the oven to loosen the cake. Lay a piece of parchment paper across the top of the oven then put the lid on and carefully invert the oven so that the cake drops onto the lid. Lift the oven off the lid then slide the cake off the lid onto a cooling rack and remove the parchment paper. Allow the cake to cool to room temperature.

Prepare Icing: In a medium bowl cream butter until light. Add powdered sugar and pineapple juice and mix together until smooth. Stir in pineapple.

Spread icing on top and sides of cake.

Serves: 10-12

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