The Cake That Won't Last recipe
All Recipes Dessert Recipes Fruit Dessert Recipes Pineapple Dessert Recipes
Ingredients
- 3 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt 1 ½ cups vegetable oil 3 eggs 3 cups sugar 4 ripe bananas, well mashed 1 ½ teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, undrained 1 cup chopped pecans
Nutrition Info
- 812.4 caloriescarbohydrate: 104.8 gcholesterol: 55.8 mgfat: 42.6 gfiber: 3.6 gprotein: 7.4 gsaturatedFat: 6.4 gservingSize: -sodium: 264.7 mgsugar: 69.7 gtransFat: : -unsaturatedFat: : -
Directions The Cake That Won't Last
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a large fluted tube pan (such as Bundt®).
Combine flour, baking soda, cinnamon, and salt in a large bowl.
Mix together vegetable oil and eggs in a separate large bowl with an electric mixer. Add sugar and mix until well combined. Mix in bananas. Fold in flour mixture with a spatula until well combined. Fold in pineapple and pecans. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.