This memorably-named cake started making the rounds in the 1960s and is as popular now as it was then. Though often layered and enrobed in heavy cream cheese frosting, it’s also wonderful baked in a Bundt pan — either lightly glazed with frosting, or simply dusted with powdered sugar, allowing its distinctive tropical flavors of banana, pineapple, and cinnamon to shine through. It’s moist, flavorful, and a good keeper.