Cake That Doesn't Last
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.
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Servings: 16 servings
Calories: 517kcal
Ingredients
For Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp vanilla extract
- 3 eggs
- 1 1/2 cups oil
- 2 cups mashed bananas
- 8 oz can crushed pineapple, undrained
- 1 cup chopped pecans
For Glaze (optional)
- 4 oz cream cheese, very soft
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 Tbsp milk
Directions
- !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.
Notes
Diabetic Substitutions:
- Try reducing sugar to 1 cup
- Try reducing oil to 3/4 cup and adding 3/4 cup unsweetened applesauce
Nutrition Facts
Serving: 1 grams | Calories: 517 kcal | Carbohydrates: 61 g | Protein: 5 g | Fat: 30 g | Saturated Fat: 4 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 17 g | Trans Fat: 0.1 g | Cholesterol: 38 mg | Sodium: 250 mg | Potassium: 197 mg | Fiber: 2 g | Sugar: 39 g | Vitamin A: 172 IU | Vitamin C: 4 mg | Calcium: 27 mg | Iron: 2 mg
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