The Cake That Doesn't Last

The Cake That Doesn't Last
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 15 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    14 People
  • VIEWS
    202

Indulge in this exceptionally moist and flavorful pineapple banana nut cake. Its irresistible charm has captivated taste buds for years, making it a guaranteed crowd-pleaser.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    60 g
  • Cholesterol
    40 mg
  • Fiber
    2 g
  • Protein
    6 g
  • Saturated Fat
    5 g
  • Sodium
    272 mg
  • Sugar
    35 g
  • Fat
    30 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan meticulously, ensuring every crevice is coated. (5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until thoroughly combined. Create a well in the center of the dry ingredients. (5 minutes)

Image Step 03
03 Step

Recipe View Pour the eggs, vegetable oil, and vanilla extract into the well. Add the drained crushed pineapple, mashed bananas, and chopped walnuts. (3 minutes)

Image Step 04
04 Step

Recipe View Using a wooden spoon or spatula, gently mix the wet and dry ingredients until just combined. Be careful not to overmix; a few lumps are perfectly acceptable. (5 minutes)

Image Step 05
05 Step

Recipe View Pour the batter into the prepared Bundt pan, ensuring it's evenly distributed. (2 minutes)

Image Step 06
06 Step

Recipe View Bake in the preheated oven for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness around the 70-minute mark. (70-75 minutes)

Image Step 07
07 Step

Recipe View Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (10-15 minutes)

Image Step 08
08 Step

Recipe View Serve warm or at room temperature. A dusting of powdered sugar or a simple glaze complements the cake beautifully.

For an even richer flavor, consider toasting the walnuts lightly before adding them to the batter.
Ensure the pineapple is thoroughly drained to prevent a soggy cake.
Ripe, spotty bananas yield the best flavor and moisture.
If you don't have a Bundt pan, a 9x13 inch pan will also work. Adjust baking time accordingly, starting with 55 minutes.
Try adding a cream cheese glaze for extra decadence!

Lila Howe

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 67 Ratings)
Total Reviews: (5)
  • Raymundo Franey

    This is my new go-to recipe for banana cake!

  • Stanford Jaskolski

    Easy to follow recipe and the cake turned out perfectly. Will definitely make again!

  • Rickey Ferry

    I found that 70 minutes was perfect for my oven. Check regularly after an hour.

  • Terrance Jerde

    I substituted pecans for the walnuts and it was still fantastic!

  • Hiram Stokes

    This cake is amazing! So moist and delicious. My family devoured it in one sitting.

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