Cake Won'T Last
A moist, flavorful banana pineapple cake with cinnamon and nuts, perfect for gatherings or tea time, combining sweet, fruity, and spicy notes in every bite.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, beat eggs, oil, and sugar together.
- Combine remaining ingredients and blend well.
- Pour batter into a greased and floured tube pan.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack and serve.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute the bananas with applesauce for a different flavor and added moisture. If you're not a fan of nuts, feel free to omit them or use chocolate chips instead. Adding a pinch of nutmeg can also enhance the flavor profile, similar to what you might find in Favorite Chess Pie.
Serving Suggestions
Serve this cake as a delightful dessert after dinner or enjoy it as a sweet breakfast treat. It pairs wonderfully with coffee or tea, making it perfect for brunch gatherings or afternoon snacks. For a special touch, top each slice with whipped cream or a scoop of vanilla ice cream, enhancing the flavors and presentation.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days, or you can refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or enjoy it cold, as it maintains its delicious flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Cake Won'T Last contains roughly 769 calories, with 7g protein, 69g carbohydrates, and 38g fat. It is an excellent source of vitamin C (26% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 597mg per serving (26% 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 result in a denser cake. For the best texture, consider using a blend of both flours, or try a lighter option such as cake flour for a fluffier outcome.
How can I make this recipe gluten-free?
To make this cake gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients, including baking soda and vanilla, are also gluten-free. The cake will still be moist and flavorful, perfect for those following gluten-free diets.
What can I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup made from equal parts sugar and water to moisten it. Brush the syrup over the cake once cooled, or serve with a side of whipped cream or custard to enhance the moisture and flavor.
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).