• 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


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


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

  • 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.


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