It Won't Last Cake

It Won't Last Cake

"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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Ingredients

servings 580 cals
Serving size has been adjusted!
Original recipe yields 14 servings

Nutrition

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 80.2g
  • 26%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 362 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.
  3. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Reviews

Read all reviews 52
  1. 59 Ratings

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Most helpful positive review

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 ou...

Most helpful critical review

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 &...

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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 ou...

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.

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 &...

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 abou...

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...

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 (wh...

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 defi...

YUM!!!! What a great cake.....Had it for a Thanksgiving Desert, served it warm with a dollop of fresh whipped cream.....Terrific!

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