Won'T Last Long Cake
A moist, flavorful cake packed with pineapple, bananas, and nuts, perfect for dessert or teatime, appealing to those who love fruity, nutty baked treats.
Ingredients
Instructions
- Mix eggs, oil, and sugar until well combined.
- Stir in flour, soda, salt, and cinnamon.
- Mix well to incorporate all ingredients.
- Stir in crushed pineapple, sliced bananas, nuts, and vanilla.
- Pour batter into a greased Bundt pan.
- Bake at 350°F (175°C) for 1 1/4 hours (75 minutes).
- Let the cake cool before removing from pan.
- Enjoy the cake, which freezes well.
Tips & Substitutions
For a lighter cake, you can substitute half of the cooking oil with unsweetened applesauce. If you're out of crushed pineapple, mashed ripe avocado can add moisture and a unique flavor. You can also experiment with different nuts like walnuts or pecans for added texture. Ensure to mix the batter gently to keep the cake fluffy.
Serving Suggestions
Serve the Won'T Last Long Cake as a delightful dessert at gatherings or alongside a cup of coffee for a cozy treat. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream for added indulgence. Consider serving it with a side of Delicious Fruit Cobbler for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze them for up to three months. To reheat, thaw at room temperature or microwave a slice for about 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Won'T Last Long Cake contains roughly 775 calories, with 10g protein, 113g carbohydrates, and 26g fat. It is an excellent source of protein (21% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 519mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cake may be denser. Consider using a mix of both for a lighter texture while still adding some whole grain benefits.
What can I use instead of eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana for a vegan option. This will keep the cake moist while accommodating dietary needs.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Be careful not to overbake, as this can dry out the cake.
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).