It Won't Last Cake

It Won't Last Cake

46 Reviews 4 Pics
Sherill
Recipe by  Sherill

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 -9 or 10 inch bundt cake

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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 (46)

Rate This Recipe
GRANDMA LEE
29

GRANDMA LEE

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.

TINKERBELL51
18

TINKERBELL51

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.

readernut
18

readernut

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.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 580 cal
  • 29%
  • Fat
  • 28 g
  • 43%
  • Carbs
  • 80.2 g
  • 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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