It Won't Last Cake

4.5
(111)
97 Reviews
22 Photos

This cake is very moist, and easy to make. All who have tried it thinks it's a hit. It reminds me of a banana cake with a touch of pineapple and cinnamon. Serves 24.

Submitted by Sherill
Updated on July 14, 2022
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Servings:
14
Yield:
1 -9 or 10 inch bundt cake
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Ingredients

Original recipe (1X) yields 14 servings

  • 1 ⅓ cups vegetable oil

  • 3 cups white sugar

  • 3 eggs, beaten

  • 1 cup crushed pineapple with juice

  • 2 cups mashed bananas

  • 1 cup chopped pecans

  • 3 cups all-purpose flour

  • 1 ½ teaspoons vanilla extract

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon salt

  • 1 cup maraschino cherries (Optional)

Directions

  1. Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.

  3. Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).

192 home cooks made it!

Nutrition Facts (per serving)

580 Calories
28g Fat
80g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 580
% Daily Value *
Total Fat 28g 36%
Saturated Fat 4g 18%
Cholesterol 40mg 13%
Sodium 362mg 16%
Total Carbohydrate 80g 29%
Dietary Fiber 3g 10%
Total Sugars 50g
Protein 5g 11%
Vitamin C 5mg 5%
Calcium 24mg 2%
Iron 2mg 10%
Potassium 238mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.