Jalapeno and cheese sausage created from scratch, shaped into patties, then cooked to perfection. Include your preferred toppings, such as lettuce, tomato slices, guacamole, and salsa, when serving.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 16 |
| Yield: | 1 (10-inch) tube pan |
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups banana, coarsely chopped
- 1 (8 ounce) can crushed pineapple, with juice
- 1 cup vegetable oil
- 3 large eggs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
- Mix together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Make a well in the center and add banana, pineapple with juice, oil, and eggs. Mix well and pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 70 to 80 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 238 mg |
| Sugars | 31 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I absolutely love this cake. It is so incredibly moist and delicious. I found it to be quite sweet so the second time I made it I reduced the sugar and it still turned out fantastic. Either way it’s lovely. One time I had all these frozen berries that I used those instead of pineapple and it worked really well (I know that turned it into a different cake altogether but just wanted to mention it haha).
How is this not banana bread? I couldn’t taste the pineapple.
I made this cake as written and it turned out wonderfully. I like how high it rose while baking and stayed that way once cooled. The cake was done at the 75 minute mark, in my oven. Once cooled, I dusted it with powdered sugar.
I love this cake! This is the exact recipe my mother and grandmother used. The smell of Dr. Bird cake baking reminds me of my childhood! It is an easy cake that tastes wonderful!
I used 1 cup applesauce instead of 1 cup oil. It was AMAZING, super moist and delicious!
Wonderful recipe, I made these into cupcakes for a children’s party. Cooking time 20min. Makes about 28 small cupcakes. I added 1 1/2 c sugar instead of 2, added an extra banana and they still turned out great. I will definitely use this recipe again and the children loved them!!
I accidentally made a nice discovery! I forgot to add the eggs and it turned out great! Mind you, I halved the sugar and used 2/3 c. oil. That made the potential batter lighter so it didn’t need the eggs for volume. GREAT starter recipe for modifications.
the cake didn’t really taste like bananas or pineapple. it was very moist. I only cooked it for 50 mins which was long enough. i’m not sure i would try this recipe agin.
This is the exact recipe my family has been using for over 40 years. As a kid, when asked what kind of a cake I wanted, this was the one. We’ve always added a light glaze. Nothing esle is needed for this special treat!!
I have made this cake for YEARS. My grandmother passed it down to me. We make ours in a bunt pan with a lemon glaze on it. YUMMY!
This is a dynamite cake, but, why are the instructions and baking times shown for a 10 inch tube pan and the photo of the finished product shown for a 13 x 9 pan (or a 17 x 11 pan)????? The baking times would differ based the type of pan used.
This cake has been a family favorite for years. I always add a cream cheese frosting – absolutely delicious!!
Looked for a recipe for leftover crushed pineapples and overriped bananas. Found It!!! This recipe was a hit!!!
I made this in a tube pan, it came out so moist. The texture and flavor are outstanding. I made a coconut glaze, a suggestion from a previous reviewer. The glaze and cake were a perfect match. I think that using a tube pan is the way to go for best results when baking this cake.
I started making this recipe about 35 years ago but somehow lost the recipe. I would make one almost every week when I was younger. I’ve been looking for it online for about four years. I was elated to find it as the first recipe that popped up when I found this site. The only thing that I would change about the reciped is to check the cake at 1 hr. to see if it needs to go the last 15 mins. My oven must be a little hotter, because it dryed out a little. It was still very good, though and everyone loved it! My son (who doesn’t eat cake) likes this one! My grandbabies love it, and it’s very easy for my four yr. old grand-daughter to help make it. We had such fun and she was so proud!
This was one of the worst recipes I have ever tried.
Wonderful and moist. I made a coconut glaze for the top: 2 tablespoons of margerine, 1/3 c. sugar, 1/3 c. coconut, and 1/3 c. milk (heat and allow to cool slightly). I’ll definitely make this one again. A great way to use up my freezer full of bananas!
Taste was delicious! I used a bundt pan for this and I thought it would NEVER be done. After 65 minutes the top (really the bottom) of the cake was beginning to burn despite it being on a lower rack. I poked several holes with toothpicks in various parts of the cake which came out clean. Done, right? No. After the cake cooled I was disappointed to find the cake partially unbaked when I cut into it. I baked for another 20 minutes – for a total of 85 minutes and it was still the consistancy of very moist stuffing. I ended up cutting the unbaked part off because part of it was still edible. Kinda disappointing but to no fault of the author. I just won’t use a bundt pan next time.
This is a very good bread, a very good way to use up overripe bananas.
Perfect. Very good flavor- made exactly as recipe states.
This cake was very good. I used 1 cup sugar and 1/3 cup Splenda for baking. Everything else was by the recipe. It was good enough to bake for a cake/pie auction at church tomorrow.