This cookie glaze hardens and becomes shiny very rapidly. Excellent as a cookie base coat. Any occasion can have it colored; just add as much food coloring as is required to get the color you want. To keep the glaze from drying with a mottled appearance rather than a solid hue, stir it every time you apply it.
| Servings: | 14 |
| Yield: | 1 -9 or 10 inch bundt cake |
Ingredients
- 1 ⅓ cups vegetable oil
- 3 cups white sugar
- 3 eggs, beaten
- 1 cup crushed pineapple with juice
- 2 cups mashed bananas
- 1 cup chopped pecans
- 3 cups all-purpose flour
- 1 ½ teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup maraschino cherries (Optional)
Instructions
- Grease and flour a 9 or 10 inch bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- Mix together oil, sugar, eggs, pineapples, bananas, pecans, flour, vanilla, soda, cinnamon, and salt. (Optional: adding I cup maraschino cherries to mixture makes a nice fruit cake.) Pour into prepared bundt pan.
- Bake for about 1 1/2 hours at 350 degrees F (175 degrees C).
Nutrition Facts
| Calories | 580 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 362 mg |
| Sugars | 50 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
After reading through the ingredients, reviews, and the process I decided to make this cake. I did substitute 1 cup of the oil with 1 cup of unsweetened applesauce. I also substituted 1 cup of stevia for 1 of the 3 cups of sugar. I quartered 1/2 cup maraschino cherries, and added 1/2 cup raisins. Using a 10 inch bundt pan, my baking time was 65 minutes and I think the cake turned out a little dark … but it got rave reviews from my pickiest family members. It was not oily and had an excellent texture. I loved it and will be making this again!
This cake has the correct name. It didn’t last no time. Delicious and so easy. I see comments with 1 ⭐️ and complaints of overflow, but mine came out perfect and I’m not much of a baker without a recipe. One of the best I’ve ever tasted. Planning another one next weekend. Might hide this one for just me.
I didn’t have a bundt pan. I used a regular rectangular cake pan adjusted the cooking time a little. Everybody loved it. No mess.
My mother made this cake, often. It’s one of my favorites
I have made this cake at least eight times. Always a winner. I sometimes put the apple dapple cake glaze on it but aside from that, it is perfect.
The combination of the cherries sounded very good, but once cooked the cherry and banana wasn’t that good. I didn’t add all the mixture, because I noticed it would over flow. cooked it for 70mins but still overcooked a little.
I made this and my husband loved it!! “It Won’t Last Cake” is THE name for it!! It did not last!! I was shy on bananas so I made up the difference with extra pineapple, and I had to use walnut instead of pecans. DELICIOUS! Note: I swapped out the oil for 2 sticks of melted butter and 2/3 c + 2 T unsweetened applesauce. I also cut the sugar back to 1 c and subbed in 3/4 c Truvia. Trust me, this cake is a winner!
Super yummy & moist. This cake is very versatile. Because I used so much fruit in this cake, it turned into one tube cake & two 9 inch rounds. For the most part I kept the basic recipe as is it was written, except reduced the oil to 1 cup & probably could have reduced it even more? I added diced apples, coconut, blueberries, bananas, raisins,, crushed pineapple & pecans.Also, I reduced the granulated sugar to one cup & substituted another cup of sugar with brown sugar. But, I think this recipe could use most any fruit.
The ingredients or something is off. It overflowed in the oven and made a mess that took a while to clean. This is the worst. I would recommend it to nobody unless you have some down tome to clean the overflow.
I did replace 1 C oil with 1 C unsweetened applesauce; replaced 2 C white sugar with 2 C light brown sugar and reduced the remaining white sugar to 3/4 C (it was still plenty sweet!) As I didn’t have any cherries, I added 1/4 tsp almond extract. This is a keeper! Note: The sugar and oil changes made eliminated 143 calories per slice, without affecting the flavor or density!
Terribly angry about this. I followed this recipe to a tee and now I have cake all over the bottom of my oven. How could you possible promote this as fitting in to one Bundt pan. Shame on you!!
Easy to make and it sure has the right name…It didn’t last !
This is SWEET but I liked it. Sort of like a cross between muffin and banana bread. I did not have pineapple but I did have the cherries. Next time I might try less white sugar and substitute with something else (maybe some brown sugar)
Kids loved it and that’s always a plus in my book. Will definitely be making it again.
Everything was easy . Best tasting cake I ever tried. Sorry about the photo- It won’t last
I can’t for the life of me see how anyone can give this cake a bad review. I followed the recipe EXACTLY except added more pecans for my husband. Amazing. There was a lot of batter so I filled my bundt pan up to about an inch from the top.
I substituted 1 cup unsweetened apple sauce for 1 cup oil. Still used the remaining 1/3 cup oil Used 4 bananas which I think was about 2 1/2 c. No cherries this time. Not against them, just didn’t have them. Used 1/2 c white sugar, 1/2 c Splenda, and 1 cup raw sugar. Added about a cup of chocolate chips and 1 cup of raisins. Baked for about 70 minute.
Excellent recipe. I made a couple changes but that’s the beauty of this recipe. It’s customizable. I used a whole can of crushed pineapple and reduced the sugar to 2 cups. I doubled the cinnamon. Personal choice. This recipe filled my bundt pan to about an inch from the top. It was just the right amount. If your pan is smaller I would reserve some batter and make a small cake too. I baked mine at 340 degrees and it took approximately 70-75 minutes. Next time I may add some coconut for a more tropical cake. Thanks for a great recipe.
This cake was delicious with no changes to the recipe. Next time I think I will add some dates also, but just because we all love dates not because I think the recipe needs any changes. And I think I will use an angel food cake pan instead of a bundt pan as the cake almost over flowed my bundt pan, but I will definitely make it again.
Cake had a fantastic taste very moist Problem was it stuck to the bundt pan even after it was sprayed and floured. Had to be scooped out which was not an acceptable dessert to the party I was taking it to. lol
Followed recipe exactly. I did cut the cherries in half instead of using them whole. It was a big hit. Very good. Will absolutely make it again. Very sweet, may cut sugar back to 2 cups next time.