The Cake That Wont Last Recipes
THE CAKE THAT DOESN'T LAST
This is a very moist, and delicious pineapple banana nut cake. I've had this recipe for about 20 years and no one ever turns it down.
Provided by Jenny Busch
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h45m
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix flour, sugar, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, oil, vanilla, pineapple, mashed banana and chopped walnuts. Mix well and pour into prepared pan.
- Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve hot or cold.
Nutrition Facts : Calories 524 calories, Carbohydrate 60.3 g, Cholesterol 39.9 mg, Fat 30.3 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 272.2 mg, Sugar 35.2 g
IT WON'T LAST CAKE
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.
Provided by Sherill
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 14
Number Of Ingredients 12
Steps:
- 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).
Nutrition Facts : Calories 579.9 calories, Carbohydrate 80.2 g, Cholesterol 39.9 mg, Fat 28 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 362.2 mg, Sugar 50 g
CAKE THAT WON'T LAST
This cake has been a family hit for many years. It comes to me from my grandmother's cookbook. A simple and easy recipe for even the most novice of cooks. There will not be any left overs!
Provided by Aric Ross
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients and mix well (do not beat).
- Pour into 9"X13" cake pan.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 783.5, Fat 29.7, SaturatedFat 4.2, Cholesterol 79.3, Sodium 476, Carbohydrate 124.3, Fiber 2.6, Sugar 84, Protein 7.7
CAKE THAT DOESN'T LAST!
I found this recipe written on a piece of paper that was tucked in the middle of one of my SIL's cookbooks. I have no idea where she got it from. The ingredients resemble that of a "Hummingbird Cake".
Provided by Boyz 5
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix dry ingredients in bowl.
- Make a well in center of the combined dry ingredients and add eggs, pineapple, oil, vanilla and bananas; stir.
- DON"T BEAT!
- Pour into greased tube pan.
- Bake at 350 degrees for 75 minutes or until cake tester inserted comes out clean.
THE CAKE THAT WON'T LAST
This cake with bananas, pineapple, and pecans will take a while to bake, but it's quick and easy to mix up.
Provided by Stephen Williams
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large fluted tube pan (such as Bundt®).
- Combine flour, baking soda, cinnamon, and salt in a large bowl.
- Mix together vegetable oil and eggs in a separate large bowl with an electric mixer. Add sugar and mix until well combined. Mix in bananas. Fold in flour mixture with a spatula until well combined. Fold in pineapple and pecans. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 812.4 calories, Carbohydrate 104.8 g, Cholesterol 55.8 mg, Fat 42.6 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 6.4 g, Sodium 264.7 mg, Sugar 69.7 g
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