It Won't Last Cake

It Won't Last Cake

48
Sherill 0

"This cake is very moist, and easy to make. All who have tried it thinks it's a hit. It reminds me of a banana cake with a touch of pineapple and cinnamon. Serves 24."

Ingredients {{adjustedServings}} servings 580 cals

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 80.2g
  • 26%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.
  3. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).
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Reviews 48

  1. 55 Ratings

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GRANDMA LEE
4/16/2003

This recipe is the best all round cake for every diet format, ease and speed of prepraration and it really tastes terrific! I substituted 1 cup of applesauce for one cup of the oil. It was an outstanding low fat cake this way.

readernut
2/7/2005

My husband loved this cake. I reduced the sugar to 2 cps. and cut the oil down to 3/4 cp., and the recipe turned out fine. I only had to bake it 70 min.

TINKERBELL51
6/15/2005

I was really disappointed with this cake. The ingredient list sounded so yummy, but it overflowed out of the cake tin & it tasted WAY too oily. I think I'll stick to my old banana cake recipe & just add pineapple. Looks like the other readers have changed the recipe & then given it 5 stars which isn't very helpful for people like me who just make the recipe as it appears.