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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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.
I have had this receipe for 30 years and my receipe calls for only 1-1/2 C sugar, 1 C oil, no nuts and an UNDRAINED 8oz can of crushed pineapple. Easy and delicious.
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
* 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
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a 5-star pineapple upside-down cake.
In a topsy-turvy world, this may be the perfect dessert.
Discover the simple secret to super-moist banana cake.