The Cake That Doesn't Last recipe

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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

Nutrition Info

524 calories
carbohydrate: 60.3 g
cholesterol: 39.9 mg
fat: 30.3 g
fiber: 2.3 g
protein: 5.8 g
saturatedFat: 4.6 g
servingSize: -
sodium: 272.2 mg
sugar: 35.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 - 10 inch Bundt pan

Recipe Note

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.

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