Cake That Doesn’t Last is a moist Banana Pineapple Bundt Cake topped with a tangy cream cheese glaze. And it’s amazingly easy to make. One bowl. One spoon. One delicious cake.
If you prefer milk chocolate, you can also substitute milk chocolate chips for semi-sweet chocolate chips.
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Pick The Right Pan
The Cake That Doesn’t Last is a big, hearty cake that’s going to need a big pan.
Be sure to use at least a 10-cup bundt pan for this cake so that you won’t have any overflow. You can use any shape that you like.
Be sure to grease your bundt pan very well.
You can use solid shortening like Crisco or you can use a non-stick cooking spray.
It’s important to make sure all the nooks and crannies are greased so that your cake doesn’t stick to any part of the pan.
Greasing the pan is probably one of the biggest keys to success for any type of bundt cake.
With its deep sides and rounded designs, it’s nearly impossible to get a cake out if even one bit of it gets stuck.
Key to Success #2 – Measure the Mashed Bananas
For this recipe, you’ll need two cups of mashed bananas.
Look for the ripest bananas you can find. The more speckled, the better.
The darker speckled ones are sweeter than less ripe bananas.
I mash up my bananas in a 4-cup glass measuring cup using a fork.
It’s important to make sure you properly measure 2 cups of mashed banana.
Using too much or too little banana will change the texture of your Cake That Doesn’t Last.
Key to Success #3 – Soften the Cream Cheese for the Glaze
The cream cheese glaze really takes this bundt cake over the top.
It adds a tangy touch to an already delicious cake.
Put the cream cheese in a small, microwave-safe bowl and microwave it on high for about 30 seconds, until the cream cheese is very soft but not completely melted.
Once the cream cheese is soft, you can use a spoon to stir together the glaze.
No need to use an electric mixer. Just stir all the glaze ingredients together until the glaze is completely smooth.
Let the glaze sit on the countertop for a few minutes to let any bubbles come to the surface.
This will ensure that your glaze will be smooth when poured onto the cake.
Stir the glaze gently then drizzle the glaze over the top of the cake, allowing it to run down the sides.
This Cake That Doesn’t Last recipe from my Grandmother Evelyn’s recipe drawer.
She passed away when I was a young girl but I remember her as a wonderful cook.
My Acaciawood Footed Cake Stand is from Amazon and it’s so beautiful in person!
I used it for fall decorating in my kitchen as well. Love it!
Save this Cake That Doesn’t Last recipe to your favorite Cake Board or your Banana recipes board!
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp vanilla
- 3 eggs
- 1 1/2 cups oil
- 2 cups mashed bananas
- 1 can (8 oz) crushed pineapple, undrained
- 1 cup chopped pecans
For Glaze (optional)
- 4 oz cream cheese, very soft
- 1 cup powdered sugar
- 1 tsp vanilla
- 2-3 Tbsp milk
!For the Cake
- Preheat oven to 350 degrees F. Grease 10-cup bundt cake pan.
- In a very large bowl, stir together all ingredients by hand. Pour into a bundt pan.
- Bake 1 hour 20 minutes, until a wooden skewer inserted into the center, comes out clean. Leave in pan 30 to 45 minutes before removing.
!For the Glaze
- In a small bowl, stir together softened cream cheese, powdered sugar, vanilla, and milk to a glaze consistency and free of lumps.
- When the cake is completely cool, slowly drizzle glaze across the top of the cake allowing it to run down the sides.
- Try reducing sugar to 1 cup
- Try reducing oil to 3/4 cup and adding 3/4 cup unsweetened applesauce
Nutrition Information:Yield: 16 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g