Grandma'S Cake That Won'T Last
A moist, flavorful cake packed with bananas, pineapple, cinnamon, and pecans, perfect for family gatherings or teatime indulgence with a nostalgic homemade taste.
Ingredients
Instructions
- Combine eggs, oil, sugar, and vanilla in a mixer bowl; beat well.
- Add flour, salt, baking soda, and cinnamon; mix well.
- Stir in crushed pineapple, mashed bananas, and chopped pecans.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour or until the cake tests done.
- Cool in the pan for several minutes.
- Invert onto a serving plate.
Tips & Substitutions
To enhance the flavor of Grandma's Cake, consider using ripe bananas for added sweetness and moisture. If you don’t have pecans, walnuts or almonds can be good substitutes. For a twist, try adding a cup of shredded coconut or a teaspoon of nutmeg for a spiced flavor. Mixing in a bit of orange zest can also brighten the cake's taste.
Serving Suggestions
Serve Grandma's Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with a cup of coffee or tea, making it perfect for afternoon gatherings. For a special twist, try serving it alongside Frosted Almond Twists for a delightful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Cake That Won'T Last contains roughly 1266 calories, with 9g protein, 116g carbohydrates, and 40g fat. It is an excellent source of vitamin C (46% of the Daily Value), dietary fiber (24% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but it may alter the texture slightly. If you want a gluten-free version, use a gluten-free flour blend, adjusting the liquid slightly as needed to achieve the right consistency.
What can I add for extra flavor?
To add more depth to the flavor, consider incorporating a teaspoon of almond extract along with the vanilla. You can also add dried fruits like raisins or cranberries, or even chocolate chips for a sweet surprise that complements the bananas and pineapple.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking to prevent burning.
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).