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My review
It Won't Last Cake
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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Ingredients
servings 580 calsOriginal recipe yields 14 servings (1 -9 or 10 inch bundt cake)
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- US
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Directions
{{model.addEditText}} Print- Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).
Nutrition Facts
Per Serving: 580 calories; 28 g fat; 80.2 g carbohydrates; 5.3 g protein; 40 mg cholesterol; 362 mg sodium. Full nutrition
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Reviews
Read all reviews 5868 Ratings
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Most helpful positive review
7/19/2000
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
6/15/2005
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 &...
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7/19/2000
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...
2/1/2005
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.
6/15/2005
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 &...
1/2/2010
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 (wh...
5/7/2008
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 abou...
11/2/2000
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...
10/14/2001
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...
11/21/2002
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 defi...