The Cake That Doesnt Last Recipes
IT WON'T LAST CAKE
This cake is very moist, and easy to make. All who have tried it thinks it's a hit. It reminds me of a banana cake with a touch of pineapple and cinnamon. Serves 24.
Provided by Sherill
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 14
Number Of Ingredients 12
Steps:
- 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 579.9 calories, Carbohydrate 80.2 g, Cholesterol 39.9 mg, Fat 28 g, Fiber 2.7 g, Protein 5.3 g, SaturatedFat 3.6 g, Sodium 362.2 mg, Sugar 50 g
CAKE THAT DOESN'T LAST
Make and share this Cake That Doesn't Last recipe from Food.com.
Provided by AuntCoco
Categories Dessert
Time 1h34m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix by hand and pour into Bundt pan.
- Bake at 350 degrees for 1 hour and 20 minute.
Nutrition Facts : Calories 404.8, Fat 21.4, SaturatedFat 2.8, Cholesterol 34.9, Sodium 202.1, Carbohydrate 50.6, Fiber 2, Sugar 29.7, Protein 4.5
THE CAKE THAT WON'T LAST
This cake with bananas, pineapple, and pecans will take a while to bake, but it's quick and easy to mix up.
Provided by Stephen Williams
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h50m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a large fluted tube pan (such as Bundt®).
- Combine flour, baking soda, cinnamon, and salt in a large bowl.
- Mix together vegetable oil and eggs in a separate large bowl with an electric mixer. Add sugar and mix until well combined. Mix in bananas. Fold in flour mixture with a spatula until well combined. Fold in pineapple and pecans. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 812.4 calories, Carbohydrate 104.8 g, Cholesterol 55.8 mg, Fat 42.6 g, Fiber 3.6 g, Protein 7.4 g, SaturatedFat 6.4 g, Sodium 264.7 mg, Sugar 69.7 g
AUTHENTIC NO REFRIGERATION BAKERY FROSTING/ICING
A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a large mixing bowl beat the shortening creamer and extracts.
- Gradually beat in the confectioners sugar.
- Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
- Add in food coloring until the desired shade is achieved.
CAKE THAT DOESN'T LAST!
I found this recipe written on a piece of paper that was tucked in the middle of one of my SIL's cookbooks. I have no idea where she got it from. The ingredients resemble that of a "Hummingbird Cake".
Provided by Boyz 5
Categories Dessert
Time 1h25m
Yield 1 cake
Number Of Ingredients 11
Steps:
- Mix dry ingredients in bowl.
- Make a well in center of the combined dry ingredients and add eggs, pineapple, oil, vanilla and bananas; stir.
- DON"T BEAT!
- Pour into greased tube pan.
- Bake at 350 degrees for 75 minutes or until cake tester inserted comes out clean.
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