3 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 cups sugar
1 ½ cups vegetable oil (I like canola oil for this recipe)
1 tsp melted butter
3 large eggs
1 8 oz can crushed pineapple with the juice
2 medium bananas, chopped
1 cup pecans, chopped
Preheat your oven to 350 degrees. Grease and flour a large Bundt pan or two regular layer cake pans.
In a large bowl, combine all ingredients, stirring well before each new ingredient is added. Pour the batter into the pan(s). Bake for 60 minutes or until a toothpick inserted near the middle comes out clean.
Remove from the oven and let cool slightly before turning the cake out onto a wire rack to cool completely.
Though the original recipe does not mention frosting, a powdered sugar glaze is excellent drizzled on top. This is a very moist cake, however, and is perfectly delicious without any icing at all. Bon appetite ~
Header: Still Life with Fruit by Georges Borgeaud via Old Paint