It Won't Last Cake recipe

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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

Nutrition Info

579.9 calories
carbohydrate: 80.2 g
cholesterol: 39.9 mg
fat: 28 g
fiber: 2.7 g
protein: 5.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 362.2 mg
sugar: 50 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Recipe Yield

1 -9 or 10 inch bundt cake

Recipe Note

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.

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