Cake That Doesn'T Last
A moist, flavorful pineapple-banana cake with a touch of cinnamon and crunch from pecans, perfect for casual gatherings or dessert with whipped topping or dusted with powdered sugar.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour a Bundt or tube pan.
- Mix dry ingredients in a large bowl and make a well in the center.
- Add eggs, crushed pineapple, chopped pecans, cooking oil, vanilla, and mashed bananas; mix well.
- Pour batter into the prepared pan and bake for 65 to 75 minutes.
- Let cool for 10 minutes, then turn out of the pan.
- Dust with powdered sugar or serve with whipped topping or frosting.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of nutmeg or swapping half the sugar for brown sugar. For a vegan version, replace the eggs with flaxseed meal mixed with water. Make sure the bananas are overripe for the best sweetness and moisture. If you don't have pecans, walnuts or almonds can be great substitutes.
Serving Suggestions
Serve this cake with a dusting of powdered sugar or a dollop of whipped topping. It pairs beautifully with a scoop of vanilla ice cream or a side of fresh fruit. For a special touch, consider serving it alongside Rosamarina Dessert (Ambrosia) for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, slice and microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cake That Doesn'T Last contains roughly 514 calories, with 5g protein, 46g carbohydrates, and 26g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 549mg per serving (24% 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 the texture might be denser. To lighten it, consider using half whole wheat and half all-purpose flour for a healthier option without sacrificing too much fluffiness.
What can I use if I don't have crushed pineapple?
If you don't have crushed pineapple, you can substitute it with applesauce or finely chopped fresh pineapple. Both alternatives will add moisture and a subtle sweetness to the cake.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to three months. Thaw in the refrigerator 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).