The Cake That Doesn't Last

The Cake That Doesn't Last

39

"This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down."

Ingredients

1 h 45 m {{adjustedServings}} servings 524 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

39
  1. 49 Ratings

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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 sw...

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 ...

What a WONDERFUL & DELICIOUS bundt cake! I omitted the nuts (I have a young son who can't eat them yet), but it is truly a great tasting cake.