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Pineapple Cake That Doesn't Last

Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cup oil
  • 1 can crushed drained pineapple
  • 1 cup nuts
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 2 cups mashed bananas

Directions:

Mix dry ingredients in a large bowl. Make a well in the center - add eggs, pineapple, nuts, oil, vanilla, and bananas. Stir, do not beat. Will take only a few stirs to mix. Pour into a greased and floured tube pan. Bake at 350 degrees for 45 minutes.

By Robin

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January 10, 20050 found this helpful

This cake sounds yummy. What size can of pineapple do you use?

Judy

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By guest (Guest Post)
January 10, 20050 found this helpful

What is a 'tube pan'?

Karen

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January 10, 20050 found this helpful

Tube pans are pans with a hole in the center, for making tube style cakes and such. Some of these pans are fluted, some are plain. Angel Food cake pans are tube pans. So are Bundt pans.

Susan from ThriftyFun

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By guest (Guest Post)
January 10, 20050 found this helpful

What size can of pineapple??? Thanks

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January 10, 20050 found this helpful

We asked Robin about the size of the can of pineapple. "The standard larger size. Not sure the ounces. I just know it's not one of the little short cans. "

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By guest (Guest Post)
January 16, 20050 found this helpful

Does it really take 75 minutes, or is that a typo?

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By guest (Guest Post)
January 17, 20050 found this helpful

This cake is a little on the delicate side. It needs to be watched closely as it bakes. I recommend using an angel food cake pan. It should bake for at least 45 minutes and it may take longer. Just check it periodically as it bakes, especially when you start to smell it. Sorry for the typo!

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January 17, 20050 found this helpful

We corrected it. Thanks Robin,

Susan from ThriftyFun.

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By guest (Guest Post)
June 14, 20060 found this helpful

I MADE THIS CAKE WITH SOME MINOR CHANGES. I USED 1 CUP OF MAZOLA OIL INSTEAD OF 1 AND 1/2 CUPS. I ADDED 1/2 CUP OF PINEAPPLE JUICE THAT I RESERVED FROM THE CRUSHED CRUSHED PINEAPPLE. THEN I BAKED IT AT 325 DEGREES INSTEAD OF 350 DEGREES AND I BAKED IT FOR 1 HOUR AND 25 MINUTES INSTEAD OF 45 MINUTES AND IT CAME OUT PERFECT EVERY TIME I BAKED IT AND I HAVE MADE IT ABOUT 12 TIMES.

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