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Pineapple Banana Walnut Cake

 

663

Yield

12

servings

Prep

20

min

Cook

80

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 cups all-purpose flour
2 cups sugar
granulated
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
14 ounces pineapple, canned, crushed
divided
3 large eggs
1 ½ cups vegetable oil
2 cups bananas
ripe, mashed
1 ½ cups walnuts
chopped
2 teaspoons vanilla extract
icing
cup pineapple
crushed, well-drained
*
¼ cup margarine
softened
3 cups powdered sugar
sifted
2 to 3 tablespoons pineapple juice

Directions

Cake: Combine first 5 dry ingredients in large bowl.

Measure 1 cup undrained pineapple.

Reserve rest for icing.

Add measured pineapple and remaining ingredients to bowl.

Stir just until thoroughly combined.

Turn into greased and floured 10 inch tube pan.

Bake at 350℉ (180℃) F for 70 to 80 minutes, or until cake tester comes out clean.

Cool on rack 20 min.,then remove from pan and cool completely.

Icing: Drain reserved pineapple well.

Beat margarine, icing sugar and pineapple juice together until smooth.

Fold in pineapple.

Spread on top and side of cake.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 77749% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 313mg 13%
Total Carbohydrate 32g 32%
Dietary Fiber 3g 13%
Sugars g
Protein 18g
Vitamin A 5% Vitamin C 12%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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