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The Cake That Won't Last

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"This cake with bananas, pineapple, and pecans will take a while to bake, but it's quick and easy to mix up."
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1 h 50 m servings 812
Original recipe yields 10 servings (1 cake)


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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a large fluted tube pan (such as Bundt(R)).
  2. Combine flour, baking soda, cinnamon, and salt in a large bowl.
  3. Mix together vegetable oil and eggs in a separate large bowl with an electric mixer. Add sugar and mix until well combined. Mix in bananas. Fold in flour mixture with a spatula until well combined. Fold in pineapple and pecans. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.


  • Cook's Note:
  • Half of the flour can be substituted with almond or coconut flour, and the sugar can be substituted as well.

Nutrition Facts

Per Serving: 812 calories; 42.6 104.8 7.4 56 265 Full nutrition

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