Recipe by Jenny Busch
"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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1 1/2 cups
1 (8 ounce) can
crushed pineapple, drained
This is a great recipe. Just like a previous rating, I found this as the 'hummingbird cake'. I made a few changes that makes it healthier and just a tasty. I replaced sugar with splenda brand sweetener and replaced approx. 1/2 of the oil with applesauce. My family can't get enough, and despite my diabetes I can eat some to. I also made a glaze from the splenda and spread on top of it. I made mine in a 9 1/2" x 13 1/2" pan.
I WOULD HAVE RATED THIS RECIPE ANOTHER STAR - BUT -GOOD THING I TASTED THE BATTER AFTER PUTTING 1 CUP OF SUGAR INTO IT (RECIPE CALLED FOR 2 CUPS SUGAR) IT WAS VERY SWEET WITH 1 CUP (I DO LIKE SWEET THINGS) I'M SURPRISED THAT OTHER PEOPLE DIDN'T MENTION THIS.
This recipe has been a favorite in my family for three generations - that I know of - only we know it as Hummingbird Cake and ice it with cream cheese frosting. I thought it was a family secret until I looked in Allrecipes.com and found Hummingbird Cake 1, 11, 111, etc. Whenever I don't have quite enough bananas, I add chopped fresh apples or whole cranberries to make up the volume. I bake in 3 cake layer pans so there's lots of area to spread that luscious frosting!
The cake is fabulous when made by the original recipe. I also make a browned butter glaze for the cake.Melt 1/3 cup butter on medium heat till golden brown.Add 2 cups powdered sugar, 1 1/2 t. vanilla and 3 T. warm water. Stir till mixed and quickly drizzle over cooled cake. Top with chopped pecans.
What a WONDERFUL & DELICIOUS bundt cake! I omitted the nuts (I have a young son who can't eat them yet), but it is truly a great tasting cake.
This has been a family favorite for over a year now. I made it once for a friend when I lived in England, and she and her whole family thought it was the best cake ever. I make it at home all the time when I have leftover ripe bananas. It's easy to make, easy cleanup, and everyone loves it. We bake it in a bundt pan, no frosting, and eat it as a morning coffee cake or afternoon tea cake. Oh and I also usually only use like 1 1/2 cups sugar and that is PLENTY. This makes cute little mini bundt cakes as well.
I thought this was the best tasting cake I'm not a cake person but I enjoyed this and used it as my morning wake up my husband loved it in fact I am going to make it again tonight for my friend for the morning.And my daughter since I was not nice and never shared this the first time I made it was to good to share..this time I'm going to cut out some of the oil will let you know what it's like.but I never saw the calaries before good thing I would never have ate it lol. It's moist and tastes great. I guess who cares if you forget that sometimes. Thanks for shareing that with the World..Angel From Oregon
This is a wonderful moist cake that requires no frosting. (It is called Hummingbird Cake if it has a cream cheese frosting) It needs to bake only 65-70 minutes though.
* Percent Daily Values are based on a 2,000 calorie diet.
The Cake That Doesn't Last
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 272
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