The Cake That Doesn't Last

4.7

(66)

54 Reviews

8 Photos

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.

Submitted by Jenny Busch

Updated on August 22, 2022

8

Prep Time:

30 mins

Cook Time:

1 hr 15 mins

Total Time:

1 hr 45 mins

Servings:

14

Yield:

1 to 10 - inch bundt pan

Jump to Nutrition Facts

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
1 ½ cups vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups banana, mashed
1 cup chopped walnuts

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 Facts (per serving)

524	Calories
30g	Fat
60g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 524
% Daily Value *
Total Fat 30g	39%
Saturated Fat 5g	23%
Cholesterol 40mg	13%
Sodium 272mg	12%
Total Carbohydrate 60g	22%
Dietary Fiber 2g	8%
Total Sugars 35g
Protein 6g	12%
Vitamin C 4mg	5%
Calcium 24mg	2%
Iron 2mg	10%
Potassium 216mg	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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