Good To The Last Drop Cake
A moist, tropical banana‑pineapple cake infused with cinnamon and vanilla, topped with crunchy nuts—perfect for family gatherings or a comforting dessert.
Ingredients
Instructions
- Combine eggs, sugar, vanilla, crushed pineapple, flour, cinnamon, and oil until smooth.
- Fold in chopped bananas and nuts.
- Spray a 9×13‑inch pan with non‑stick spray and pour batter in.
- Bake in a preheated oven at 325°F for 1½ hours, starting from a cold oven.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you prefer a nut-free version, simply omit the chopped nuts or replace them with seeds like sunflower or pumpkin. To enhance flavor, try adding a pinch of nutmeg along with the cinnamon. Ensure the bananas are very ripe for the best sweetness and texture.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It pairs wonderfully with a cup of coffee or tea, making it a great choice for brunch or dessert. For a fun twist, try it alongside Hot Almond Egg Nog during the holidays.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Good To The Last Drop Cake contains roughly 2620 calories, with 34g protein, 343g carbohydrates, and 129g fat. It is an excellent source of vitamin C (81% of the Daily Value), protein (69% of the Daily Value), and iron (56% of the Daily Value). Note that it is relatively high in sodium, at 848mg per serving (37% 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 make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Just ensure it's completely cooled before wrapping it tightly in plastic wrap and storing it in an airtight container. This allows the flavors to meld together nicely, enhancing the overall taste.
Can I freeze the cake?
Absolutely! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you're ready to enjoy it, let it thaw in the refrigerator overnight before serving.
What kind of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this cake, as they provide a nice crunch and complement the flavors well. If you're looking for a unique twist, try using macadamia nuts for a richer taste, or leave them out entirely for a nut-free version.
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).