Cake That Won'T Last
A moist, flavorful banana pineapple cake with a hint of cinnamon and a crunchy nut topping. This versatile treat is perfect for breakfast, snack, or dessert, appealing to those who enjoy fruity, spiced baked goods with a tender crumb and delightful texture from nuts and fruit mix-ins.
Ingredients
Instructions
- Mix all the ingredients by hand in a large bowl until well blended.
- Pour the batter into a greased and floured angel food or Bundt pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
- Do not open the oven door during the first hour of baking.
Nutrition & Diet Analysis (per serving)
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).
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).