- 10
Ingredients
- Recipe
- 1/2 cup butter
- 2 large eggs
- 2 & 3/4 cups all-purpose flour
- 2 & 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 can (15 7 1/4 oz.) pineapple tidbits in juice, undrained
- 1/2 cup buttermilk
- 1 & 1/4 cups granulated sugar
- 2/3 cup mashed banana
- 1 teaspoon vanilla extract
- 1 & 1/4 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts, toasted, divided
- 1 & 1/2 cups chopped fresh strawberries
- 1 cup chopped banana
- Chocolate Glaze (recipe follows)
Preparation
Step 1
Directions:
Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour a 12-cup Bundt pan.
Preheat oven to 350 degrees.
Combine flour, baking powder and salt in medium bowl. Drain pineapple tidbits, reserving 1/4 cup juice. Combine reserved pineapple juice and buttermilk in small bowl.
Beat butter in large mixer bowl on medium to high speed for 30 seconds. Gradually add sugar, a 1/4 cup at a time, beating on medium speed until well combined. Add eggs, mashed banana and vanilla extract; beat well. Alternately add flour mixture and buttermilk mixture, beating on low speed after each addition just until combined. Sir in chocolate chips and 1/4 cup of the walnuts. Gently fold in drained pineapple tidbits, strawberries and banana. Spread batter into prepared pan.
Bake for 60 to 65 minutes or until a wooden pick inserted near center comes out clean. Cool cake in pan on wire rack for 20 minutes. Remove from; cool completely on wire rack. Drizzle cake with chocolate glaze and sprinkle with remaining 1/4 cup walnuts. Cover; refrigerate at least 2 hours before serving.
For Chocolate Glaze:
Heat 3/4 cup semi-sweet chocolate chips, 3 tablespoons butter and 3 tablespoons light corn syrup in small saucepan over low hear, stirring until chocolate melts and mixture is smooth. Use immediately.