The Cake That Doesn’t Last

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.

Original recipe makes 1 – 10 inch Bundt pan

Ingredients

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

  • PREP

    30 mins

  • COOK

    1 hr 15 mins

  • READY IN

    1 hr 45 mins

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.

Nutrition

Calories: 524 kcal
Carbohydrates: 60.3 g
Cholesterol: 45 mg
Fat: 30.3 g
Fiber: 2.3 g
Protein: 5.8 g
Sodium: 272 mg

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Mom’s Pineapple-Carrot Cake It Won’t Last Cake Swedish Nut Cake Pineapple Cake III Granny Cake I Hawaiian Pineapple Upside Down Cake Carrot Cake II Fourteen K Carrot Cake Granny Cake II Carrot Cake with Cream Cheese Icing from Egg Farmers of Ontario