The Cake That Doesn't Last Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.

Nutrition

Amount Per Serving (14 total)

Calories
524 cal
26%

Fat
30.3 g
47%

Carbs
60.3 g
19%

Based on a 2,000 calorie diet

Reviews (32)

Rate This Recipe

Barbara

Nov. 27, 2005

"This is a great recipe. Just like a previous rating, I found this as the 'hummingbird cake'. I made a few changes that makes it healthier and just a tasty. I replaced sugar with splenda brand sweetene..." See morer and replaced approx. 1/2 of the oil with applesauce. My family can't get enough, and despite my diabetes I can eat some to. I also made a glaze from the splenda and spread on top of it. I made mine in a 9 1/2" x 13 1/2" pan."

cricket

Oct. 29, 2005

"This recipe has been a favorite in my family for three generations - that I know of - only we know it as Hummingbird Cake and ice it with cream cheese frosting. I thought it was a family secret until ..." See moreI looked in Allrecipes.com and found Hummingbird Cake 1, 11, 111, etc. Whenever I don't have quite enough bananas, I add chopped fresh apples or whole cranberries to make up the volume. I bake in 3 cake layer pans so there's lots of area to spread that luscious frosting!"

Pure Texan

Nov. 1, 2011

"The cake is fabulous when made by the original recipe. I also make a browned butter glaze for the cake.Melt 1/3 cup butter on medium heat till golden brown.Add 2 cups powdered sugar, 1 1/2 t. vanilla ..." See moreand 3 T. warm water. Stir till mixed and quickly drizzle over cooled cake. Top with chopped pecans."

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