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Cinderella cake

Cinderella cake

Cake mix makes baking a breeze.

  • Serves 10
  • More than 1 hour


  • 1 box (500g) vanilla cake mix
  • 2 medium bananas, mashed
  • 1 small can (227g) pineapple pieces, drained
  • 1 packet (100g) walnuts, toasted and chopped
  • 1 tsp (5ml) ground cinnamon
  • ½ tsp (3ml) ground nutmeg
  • ½ tsp (3ml) ground cloves

  • Cinnamon icing:
  • ½ cup (125g) butter, softened
  • 1 cup (130g) icing sugar
  • 2 tsp (10ml) ground cinnamon
  • Pinch salt
  • 1½ cups (375ml) coconut shavings, toasted


  1. Preheat oven to 180°C.
  2. Line a 20cm round cake pan with baking paper and coat with nonstick spray.
  3. Prepare cake mix according to package instructions.
  4. Fold banana, pineapple, nuts and spices into batter. Pour into prepared pan.
  5. Bake for 35-45 minutes, or until springy to the touch and a skewer inserted into the centre of the cake comes out clean.
  6. Cool in pan for 10 minutes.
  7. Remove from pan and cool on a wire cooling rack.
  8. Stir together butter, icing sugar, cinnamon and salt until smooth. Spread over cooled cake and crust sides and top with coconut shavings.
  9. Serve.
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