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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.

Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Servings:
14
Yield:
1 to 10 - inch bundt pan
Jump to Nutrition Facts

Ingredients

Original recipe (1X) yields 14 servings

  • 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

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 Facts (per serving)

524 Calories
30g Fat
60g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 524
% Daily Value *
Total Fat 30g 39%
Saturated Fat 5g 23%
Cholesterol 40mg 13%
Sodium 272mg 12%
Total Carbohydrate 60g 22%
Dietary Fiber 2g 8%
Total Sugars 35g
Protein 6g 12%
Vitamin C 4mg 5%
Calcium 24mg 2%
Iron 2mg 10%
Potassium 216mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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