I followed recipe only using leftover fresh pineapple from a wedding. The cake was gone in a day. Wonderful.

This cake is great for any occasion. My niece has ask me to make the desserts for her wedding. I will be making mini cakes with this recipe. This cake will be one of them for sure. The frosting I will use for this cake is: Cream Cheese Frosting 1 ( 8oz) pkg. cream cheese 1/2 cup butter 1 box powdered sugar, sifted 1 tsp. vanilla pecan halves Mix cream cheese and butter until smooth. Add sugar and vanilla. Mix well. *Chill the frosting before spreading between layers and on top and sides of cake. Arrange pecan halves on top and chill in refrigerator until time to serve.

I'm sorry I took another readers advice and reduced the oil to 3/4c. I think it would have been moister with the original 1 1/2c.

a little bit bland, I left out the cloves, added chopped pecans, but a nice cake type cookie, I will most likely make again

I was really disappointed with this cake. As some suggested I reduced the oil to 3/4 and added about a 1/4 cup of butter milk. The batter tasted great but the cake tasted like there was mayo in it or something. Too bad.

Tasted pretty good. I think I over-beat my batter though, as the finished product fell apart when we cut it. :-(

I love the recipe. But I did make some changes to it. First I seen everyone was changing the oil. So I changed it to 3/4 cup. I also just use one banana add 2 cups of pecans also used regular size of crush pineapple heavy in syrup. cook in 9 inch pan. 2 layers on 325 for 40 mins. Also made a cinnamon and brown sugar mixture. 1/2 cup of brown sugar and 1 table spoon of cinnamon. Mixed together in a bowl. I put 2 tubes of cream cheese icing into bowl and stir on sugar mixture evenly. let cake cool down for about an hour. Apply icing. put in the refrigerator until you ready to serve. The cake icing firm up nice and taste just great!!

The taste was good but my cake didn't turn out as spongy...it was soft but not spongy texture. Can somebody tell what I must have done wrong? Where can i be careful next time. I want to make it again for my brother's bday on thursday. I used a spoon to mix everything..This time I am goign to use the cake attachment with the kitchen aid stand mixer.... Thank you in advance! and thanks for this recipe

I have also made this in a 10-inch tube pan and it is very good. Cream cheese frosting is a must!

A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt pan with cinnamon sugar. This gave the cake a nice sweet surface so no icing was necessary.

A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!!

I had been wanting to make this cake for a while, so I was happy to find the recipe. I read the reviews first and noticed a lot of others thought reducing the oil was a good idea. I wanted to use apple sauce instead of oil anyway, so I thought I would use 1 to 1 1/4 cups apple sauce in place of the oil. I however, only had 3/4 cup apple sauce so I used it and also added 1/4 cup oil. I used 3 9" pans instead of the bundt pan as well, then frosted it with cream cheese frosting and pressed additional nuts into the frosting. The cake turned out wonderful, got a lot of compliments. But next time I will use 1 1/4 cups apple sauce and no oil. This will cut down on the fat and makes for a very moist and tasty cake.

Cake was good. I would also recommend reducing the oil, like the other reviews mentioned. The oil seeped through my cardboard cake round. Next time I make it, in addition to less oil, I will try one banana instead of two, more pineapple, and possibly some coconut or coconut flour, and add some nutmeg and allspice. It is definately still good as is, but it tastes like a lighter banana bread.

This is a wonderful cake.I didnt use the bundt pan,instead I used 2 9" pans and had to adjust the cooking time by reducing 15 minutes less.I made this for the upscale Italian restaurant I work for and with all the fancy desserts we make this was a fun cake and everyone loved it, and its also really fun to say.

This was so easy to make and turned out wonderfully. Everyone at work just loved it and wanted to know when I was making it again!

This is a great recipe. Easy to make and what a delicious cake. Everyone loved it!!

MY HUSBAND LOVE, LOVE, LOVES THIS CAKE. HE REQUESTS IT FOR EVERY HOLIDAY DINNER. I USUALLY MAKE A TWO LAYER CAKE AND MAKE HOMEMADE CREAM CHEESE FROSTING.

I think this is the best cake I've ever had. We used Cream Cheese Frosting II from this website.