This cake is very moist, and easy to make. All who have tried it thinks it’s a hit. It reminds me of a banana cake with a touch of pineapple and cinnamon. Serves 24.
Yield: 1 -9 or 10 inch bundt cake
1 ⅓ cups vegetable oil
3 cups white sugar
3 eggs, beaten
1 cup crushed pineapple with juice
2 cups mashed bananas
1 cup chopped pecans
3 cups all-purpose flour
1 ½ teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup maraschino cherries (Optional)
Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.
Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).
Per Serving: 580 calories; protein 5.3g; carbohydrates 80.2g; fat 28g; cholesterol 39.9mg; sodium 362.2mg.