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The Cake That Doesn't Last


"This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down."
Original recipe yield: 1 - 10 inch Bundt pan.
Prep Time:
30 Minutes
Cook Time:
1 Hour 15 Minutes
Ready In:
1 Hour 45 Minutes
Servings:
14

INGREDIENTS:

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 cups banana, mashed
  • 1 cup chopped walnuts

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
  3. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.