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Ingredients
| vegetable oil: 1 1/3 cups |
| granulated sugar: 3 cups |
| eggs: 3 (beaten) |
| crushed pineapple: 1 cup (with juice) |
| bananas (mashed): 2 cups |
| pecans (chopped): 1 cup |
| all-purpose flour (unsifted): 3 cups |
| vanilla extract: 1 1/2 tsp |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1 tsp |
| canned maraschino cherries: 1 cup (optional) |
It Won't Last Cake
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).