It Won't Last Cake

4.5

(111)

97 Reviews

22 Photos

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.

Submitted by Sherill

Updated on July 14, 2022

22

Servings:

14

Yield:

1 -9 or 10 inch bundt cake

Jump to Nutrition Facts

Ingredients

1 ⅓ cups vegetable oil
3 cups white sugar
3 eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1 ½ teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (Optional)

Directions

Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
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.
Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Nutrition Facts (per serving)

580	Calories
28g	Fat
80g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 580
% Daily Value *
Total Fat 28g	36%
Saturated Fat 4g	18%
Cholesterol 40mg	13%
Sodium 362mg	16%
Total Carbohydrate 80g	29%
Dietary Fiber 3g	10%
Total Sugars 50g
Protein 5g	11%
Vitamin C 5mg	5%
Calcium 24mg	2%
Iron 2mg	10%
Potassium 238mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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