THE CAKE THAT WON'T LAST

The Cake That Won't Last image

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

Provided by Stephen Williams

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h50m

Yield 10

Number Of Ingredients 11

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Ingredients

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups vegetable oil
3 eggs
3 cups sugar
4 ripe bananas, well mashed
1 ½ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans

Steps:

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.

Nutrition Facts : Calories 812.4 calories, Carbohydrate 104.8 g, Cholesterol 55.8 mg, Fat 42.6 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 6.4 g, Sodium 264.7 mg, Sugar 69.7 g