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.
The Cake That Doesn’t Last
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups banana, mashed
1 cup chopped walnuts
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2 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.
3 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.