Ingredients for Tropical Vacation Cake In A Jar
- Shortening
- Sugar
- 4 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Water
- 2 ½ cups all-purpose flour
- Pecans
- Crushed Pineapple
- Banana
- 1 cup shredded sweetened coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tropical Vacation Cake In A Jar? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tropical Vacation Cake In A Jar
- Preheat oven to 350°F (175°C).
- Grease and flour 8 pint-size canning jars (smooth side and wide mouth).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the shredded coconut, pineapple, and maraschino cherries.
- Divide the batter evenly among the prepared jars, filling each about ¾ full.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the jars for 10 minutes before removing them.
- Once cooled, carefully remove the cakes from the jars. You may need to run a thin knife around the edges.
- Allow to cool completely before sealing with lids and rings for storage.
- Enjoy! Store in a cool, dry place for up to 6 months.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
299g
Fat
37g
Carbs
39g
