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.

Recipe Summary

Servings:
14
Yield:
1 -9 or 10 inch bundt cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

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
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Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(65)

Most helpful critical review

Rating: 1 stars
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
(29)
106 Ratings
  • 5 star values: 69
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 4
Rating: 5 stars
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
(65)
Rating: 5 stars
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
(30)
Rating: 1 stars
06/15/2005
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 & 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
(29)
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Rating: 5 stars
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
(20)
Rating: 5 stars
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
(19)
Rating: 5 stars
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
(14)
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Rating: 5 stars
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
(11)
Rating: 4 stars
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
(10)
Rating: 5 stars
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
(8)
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