A Cake That Doesn'T Last
A moist, flavorful pineapple banana cake with crunchy pecans and warming cinnamon, perfect for gatherings or anytime you desire a sweet, fruity treat.
Ingredients
Instructions
- Mix all dry ingredients in a large bowl.
- Make a well in the center of the dry mixture.
- Add eggs, oil, vanilla, crushed pineapple, chopped pecans, and mashed bananas to the well.
- Stir gently until just combined; do not beat.
- Pour the batter into a greased and floured large Bundt pan.
- Bake at 350°F (175°C) for 75 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before glazing if desired.
Tips & Substitutions
For added moisture, consider substituting half of the oil with applesauce. You can also use walnuts instead of pecans for a different nutty flavor. Ensure the bananas are very ripe for the best sweetness and flavor. If you'd like a hint of tropical flavor, add a teaspoon of coconut extract. Avoid overmixing the batter to keep the cake tender.
Serving Suggestions
This cake is perfect for brunch or as a dessert. Serve it plain or drizzle with a simple glaze made of powdered sugar and milk. It pairs beautifully with coffee or tea, making it an ideal choice for gatherings. For an extra treat, consider serving it alongside a scoop of vanilla ice cream or whipped cream.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds until just warm, which helps bring back its fresh flavors.
Nutrition & Diet Analysis (per serving)
Each serving of A Cake That Doesn'T Last contains roughly 2664 calories, with 20g protein, 135g carbohydrates, and 236g fat. It is an excellent source of dietary fiber (60% of the Daily Value), vitamin C (60% of the Daily Value), and iron (40% of the Daily Value). Note that it is relatively high in sodium, at 2107mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cake denser. To counteract this, consider adding an extra egg or a bit more oil to maintain moisture. Additionally, you might want to try a blend of both flours for a lighter texture.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, including baking powder and vanilla, are gluten-free as well. This will help maintain the cake's texture and flavor while accommodating gluten sensitivity.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight, and let it come to room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).