Name: The Cake That Won't Last
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Flour - 3 cups; Baking soda - 1 teaspoon; Cinnamon - 1 teaspoon; Salt - ½ teaspoon; Vegetable oil - 1 ½ cups; Eggs - 3; Sugar - 3 cups; Ripe bananas, well mashed - 4; Vanilla extract - 1 ½ teaspoons; Crushed pineapple, undrained - 1 (8 ounce) can; Chopped pecans - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - The Cake That Won't Last

1. Flour - 3 cups

2. Baking soda - 1 teaspoon

3. Cinnamon - 1 teaspoon

4. Salt - ½ teaspoon

5. Vegetable oil - 1 ½ cups

6. Eggs - 3

7. Sugar - 3 cups

8. Ripe bananas, well mashed - 4

9. Vanilla extract - 1 ½ teaspoons

10. Crushed pineapple, undrained - 1 (8 ounce) can

11. Chopped pecans - 1 cup

How to cook deliciously - The Cake That Won't Last

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease a large fluted tube pan (such as Bundt®).

2. Stage

Combine flour, baking soda, cinnamon, and salt in a large bowl.

3. Stage

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.

4. Stage

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.