Cake That Doesn'T Stay Around
A moist, flavorful cake packed with bananas, pineapple, nuts, and cinnamon, perfect for gatherings or a delightful treat for banana and fruit lovers.
Ingredients
Instructions
- Mix dry ingredients and make a well in the mixture.
- Add remaining ingredients, stirring but not beating the dough.
- Pour batter into a greased and floured Bundt pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute half the oil with unsweetened applesauce for a healthier option. If you don't have nuts on hand, sunflower seeds or chocolate chips work well too. Adding a pinch of nutmeg can enhance the flavor profile, complementing the cinnamon beautifully.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Serve with a side of Spiced Pears for a delightful contrast or pair it with Fat-Free Mashed Potatoes for a unique twist. It also makes a lovely dessert for gatherings, easily feeding a crowd.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, microwave individual slices for about 15-20 seconds or warm in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cake That Doesn'T Stay Around contains roughly 2831 calories, with 23g protein, 245g carbohydrates, and 201g fat. It is an excellent source of iron (47% of the Daily Value), protein (46% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1429mg per serving (62% 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 may be denser. Start by using 50% whole wheat and 50% all-purpose to see how you like it before making a full switch.
How can I make this cake more moist?
To increase moisture, consider adding an extra banana or an additional 1/4 cup of crushed pineapple. You could also try using buttermilk or sour cream instead of some of the oil for added richness.
What should I do if I don't have a Bundt pan?
If you lack a Bundt pan, you can use two 9-inch round cake pans instead. Just reduce baking time to about 30-35 minutes, checking for doneness with a toothpick inserted in the center.
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).