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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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
5 mins
total:
1 hr 50 mins
Servings:
10
Yield:
1 cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease a large fluted tube pan (such as Bundt®).

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  • Combine flour, baking soda, cinnamon, and salt in a large bowl.

  • 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.

  • 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.

Tips

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

812 calories; protein 7.4g; carbohydrates 104.8g; fat 42.6g; cholesterol 55.8mg; sodium 264.7mg. Full Nutrition
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