Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This cake with bananas, pineapple, and pecans will take a while to bake, but it's quick and easy to mix up.

Stephen Williams
Advertisement

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®).

    Advertisement
  • 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; 42.6 g total fat; 56 mg cholesterol; 265 mg sodium. 104.8 g carbohydrates; 7.4 g protein; Full Nutrition