It Won't Last Cake

Name: It Won't Last Cake
Yield: 1 -9 or 10 inch bundt cake
Ingredients: 1 ⅓ cups vegetable oil; 3 cups white sugar; 3 eggs, beaten; 1 cup crushed pineapple with juice; 2 cups mashed bananas; 1 cup chopped pecans; 3 cups all-purpose flour; 1 ½ teaspoons vanilla extract; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 cup maraschino cherries

Rating: 4.35 stars

106 Ratings
92 Reviews
19 Photos

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.

By Sherill

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Recipe Summary

Servings:

Yield:

1 -9 or 10 inch bundt cake

Nutrition Info

Directions

Step 1

Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).

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Step 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.
Step 3

Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

Nutrition Facts

Per Serving:

580 calories; protein 5.3g 11% DV; carbohydrates 80.2g 26% DV; fat 28g 43% DV; cholesterol 39.9mg 13% DV; sodium 362.2mg 15% DV. Full Nutrition

Reviews (92)

Most helpful positive review

GRANDMA LEE

04/16/2003

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. Read More

Helpful

(65)

Most helpful critical review

TINKERBELL51

06/16/2005

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. Read More

Helpful

(29)

106 Ratings

5 star values: 69
4 star values: 20
3 star values: 6
2 star values: 7
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GRANDMA LEE

04/16/2003

Helpful

(65)

readernut

02/07/2005

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. Read More

Helpful

(30)

TINKERBELL51

06/15/2005

Helpful

(29)

Cindy in Pensacola

01/04/2010

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! Read More

Helpful

(20)

COOKIN4MYFAMILY

05/08/2008

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! Read More

Helpful

(19)

KRISPI

11/22/2002

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!!!! Read More

Helpful

(14)

NPRINCE

11/23/2002

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! Read More

Helpful

(11)

STRRYNYT

11/21/2002

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... Read More

Helpful

(10)

MSCOBY

11/21/2002

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

Helpful

(8)

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Nutritional Information

It Won't Last Cake

Servings Per Recipe: 14
Calories: 579.9

% Daily Value *

protein: 11 %

carbohydrates: 26 %

exchange other carbs:

dietary fiber: 11 %

sugars:

fat: 43 %

saturated fat: 18 %

cholesterol: 13 %

vitamin a iu: 2 %

niacin equivalents: 23 %

vitamin b6: 11 %

vitamin c: 8 %

folate: 16 %

calcium: 2 %

iron: 10 %

magnesium: 11 %

potassium: 7 %

sodium: 15 %

thiamin: 30 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of It Won't Last Cake

1 of 92

All Reviews

GRANDMA LEE

04/16/2003

Helpful

(65)

readernut

02/07/2005

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.

Helpful

(30)

TINKERBELL51