Don'T Last Long Cake
A moist, flavorful banana cake with pineapple and pecans, spiced with cinnamon, perfect for dessert or tea time, appealing to those who enjoy fruity, nutty baked goods.
Ingredients
Instructions
- Mix dry ingredients in a large bowl.
- Mix wet ingredients in a separate bowl.
- Combine the dry and wet mixtures using a spoon.
- Pour the batter into a tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes.
Tips & Substitutions
For a more intense flavor, consider adding a pinch of nutmeg along with the cinnamon. If you don't have self-rising flour, you can substitute it with all-purpose flour and add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Toasting the pecans before adding them will enhance their flavor.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with Barbecued Chicken(With Homemade Sauce) for a casual outdoor gathering. Enjoy it as a dessert or a sweet snack alongside a cup of coffee or tea.
Storage & Reheating
Store any leftover Don'T Last Long Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Don'T Last Long Cake contains roughly 2613 calories, with 16g protein, 185g carbohydrates, and 205g fat. It is an excellent source of protein (32% of the Daily Value), calcium (31% of the Daily Value), and iron (30% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 526mg per serving (23% 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 frozen bananas for this recipe?
Yes, using frozen bananas works perfectly! Just ensure they are fully thawed and well-mashed before adding them to the wet ingredients. This will add moisture and sweetness to the cake.
What can I substitute for pecans?
If you have nut allergies or prefer a different flavor, you can substitute pecans with walnuts or almonds. Alternatively, you can omit the nuts altogether for a nut-free version.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for an additional 5-10 minutes.
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).