"The Cake That Never Lasts"
A moist, flavorful banana pineapple cake with pecans and warm cinnamon, perfect for gatherings or everyday indulgence, offering a delightful combination of tropical and spice notes.
Ingredients
Instructions
- Sift dry ingredients (flour, sugar, salt, soda, cinnamon) together in a bowl.
- Add crushed pineapple with juice, chopped pecans, eggs, oil, and chopped bananas to the dry mixture.
- Mix well, but do not beat.
- Pour the batter into a greased Bundt pan.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, try replacing half of the Crisco oil with unsweetened applesauce. If you want to enhance the flavor, consider adding a teaspoon of vanilla extract or a splash of rum. Make sure to use ripe bananas for the best sweetness and moisture. For a nut-free version, you can omit the pecans or substitute with sunflower seeds.
Serving Suggestions
Serve the cake plain or with a dollop of whipped cream for a delightful treat. It pairs beautifully with a scoop of vanilla ice cream or a slice of Mrs. Gladys Howard'S Old Fashioned Pound Cake for a special occasion. Enjoy with a cup of coffee or tea for a perfect afternoon snack.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for about a week. For reheating, slice the cake and warm individual pieces in the microwave for 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of "The Cake That Never Lasts" contains roughly 1036 calories, with 20g protein, 225g carbohydrates, and 10g fat. It is an excellent source of vitamin C (88% of the Daily Value), dietary fiber (46% of the Daily Value), and protein (39% of the Daily Value). Note that it is relatively high in sodium, at 2109mg per serving (92% 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 fresh pineapple instead of canned?
Yes, you can use fresh pineapple; just ensure it's crushed and you add the juice as well. Fresh pineapple may add a slightly different flavor, but it will still be delicious.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute; mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let the mixture sit for a few minutes before adding it to the batter. This will keep the cake moist and provide binding.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure that all other ingredients, especially baking powder and soda, are gluten-free to maintain the cake's texture 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).