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The Cake That Doesn't Last

The Cake That Doesn't Last

  • Prep

    30 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 45 m
Jenny Busch

Jenny Busch

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 45 mg
  • 15%
  • Sodium:
  • 272 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Barbara
12

Barbara

11/27/2005

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 sweetener 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
10

cricket

10/29/2005

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 I 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!

MrsBrenda
7

MrsBrenda

6/28/2003

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.

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