Nothing Left Cake
A moist, nutty cake bursting with pineapple and banana flavors, perfect for gatherings or casual desserts, offering a delightful combination of spices and textures.
Ingredients
Instructions
- Mix all dry ingredients together in a bowl.
- In a separate bowl, mix eggs, Crisco, crushed pineapple with juice, chopped bananas, and chopped pecans.
- Add the dry ingredients to the wet mixture and stir with a large spoon until combined.
- Pour the batter into a tube pan or sheet pan.
- Bake at 300°F (150°C) for about 1 hour, or until sides are loose and the top is brown.
Tips & Substitutions
For an extra moist cake, ensure your bananas are very ripe. You can substitute the Crisco with unsalted butter or coconut oil for a different flavor profile. If you prefer a nut-free version, simply omit the pecans. Adding a dash of vanilla extract can also enhance the flavor. This recipe is versatile and can be adapted as part of American recipes.
Serving Suggestions
Serve this cake warm or at room temperature, dusted with powdered sugar for a lovely presentation. It pairs beautifully with the rich flavors of Chocolate Stuffed Angel Food Cake for a dessert spread. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container and keep it in the refrigerator for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or gently warm in the oven at 300°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Nothing Left Cake contains roughly 777 calories, with 14g protein, 126g carbohydrates, and 29g fat. It is an excellent source of vitamin C (86% of the Daily Value), dietary fiber (55% of the Daily Value), and iron (29% of the Daily Value). Note that it is relatively high in sodium, at 1775mg per serving (77% 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 all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour, but be sure to add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to mimic self-rising flour. This adjustment will help the cake rise properly during baking.
How do I know when the cake is done baking?
The cake is done when the sides pull away from the pan and the top is golden brown. You can also insert a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready.
Can I freeze this cake?
Absolutely! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can last in the freezer for up to three months. Thaw in the refrigerator before serving.
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).