Recipe by Sherill
"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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1 1/3 cups
crushed pineapple with juice
1 1/2 teaspoons
This recipe is the best all round cake for every diet format, ease and speed of prepraration and it really tastes terrific! I substituted 1 cup of applesauce for one cup of the oil. It was an outstanding low fat cake this way.
I was really disappointed with this cake. The ingredient list sounded so yummy, but it overflowed out of the cake tin & it tasted WAY too oily.
I think I'll stick to my old banana cake recipe & just add pineapple.
Looks like the other readers have changed the recipe & then given it 5 stars which isn't very helpful for people like me who just make the recipe as it appears.
My husband loved this cake. I reduced the sugar to 2 cps. and cut the oil down to 3/4 cp., and the recipe turned out fine. I only had to bake it 70 min.
The whole family loves this recipe. I do cut back on the oil to 2/3 c. and on the sugar to 1 3/4 c. I use a 10 inch bundt pan with no overflow problems. I also bake it for 70 minutes (with about 60 minutes of that on the Convection Bake setting). I've made it with and without the optional cherries, but prefer the flavor without the cherries. It's easy, looks great, and tastes delicious!
This cake is EXCELLENT for any gathering. It is a Banana cake with a TWIST!!! It is so moist and delicious. I added another teaspoon of cinnamon and a cup of raisins - really a very good harvest cake!!!!
Very good even making it a little healthier! I used 1 cup of applesauce and 1/3 cup of oil. I used 2 cups Splenda and 1 cup sugar. I used about 1/2 cup pecans and 1/2 cup slivered almonds (what I had on hand). I did add a jar of drained maraschino cherries. My bananas were very ripe ones that I had frozen so it made for a very, very moist cake. Pleasantly surprised by this great homemade cake!
this cake is really good...made it in a 9x13 pan instead of bundt...took a little longer, but was pretty good...very very moist...
Deeeeelicious! My husband says it's the best cake he's ever had! Easy to make. I found the cooking time to be about 1 hr. for my oven, so check it often so you don't overcook it. I will definitely be serving this one for Thanksgiving this year!
* Percent Daily Values are based on a 2,000 calorie diet.
It Won't Last Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 252
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