It Won't Last Cake Recipe

"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."

Ingredients

  • Adjust
  • US
  • Metric
  • 1 1/3 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 1/2 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).

    Nutrition Facts

    Per Serving: 580 calories;28 g fat;80.2 g carbohydrates;5.3 g protein;40 mg cholesterol;362 mg sodium.Full nutrition
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