Cake That Don'T Last
A moist, flavorful pineapple banana cake with nuts and cinnamon, perfect for gatherings and snack times, offering a tropical twist with rich textures and sweet aroma.
Ingredients
Instructions
- Mix dry ingredients in a large bowl.
- Make a well in the center of the dry mixture.
- Add eggs, drained crushed pineapple, nuts, oil, vanilla, and mashed bananas to the well.
- Stir gently until just combined, do not beat.
- Pour batter into a greased and floured pan.
- Bake at 350°F for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you don't have nuts on hand, consider using chocolate chips for a sweet twist. For extra flavor, add a teaspoon of nutmeg or a splash of orange juice to the batter. This cake pairs beautifully with Doris' Apple Pie.
Serving Suggestions
Serve this cake warm or at room temperature for the best flavor. It goes well with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch option, slice it thin and serve alongside fresh fruit or yogurt. It also pairs nicely with coffee or tea for an afternoon snack.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy it cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cake That Don'T Last contains roughly 2624 calories, with 15g protein, 171g carbohydrates, and 205g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (31% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2423mg per serving (105% 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 will be denser. Consider adding an extra tablespoon of oil to maintain moisture. If you prefer a lighter cake, you might try a mix of both flours.
Is it possible to freeze this cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw it in the refrigerator overnight before serving.
What can I substitute for crushed pineapple?
If you don't have crushed pineapple, you can use applesauce or mashed pears as a substitute. They will provide moisture and sweetness, although the flavor will differ slightly. For a tropical twist, consider using crushed mango instead.
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).