This fruity cake originates from America. It's moist, easy to make and packed full of pineapple, bananas and pecans. Simple and extremely delicious.
A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!! - 22 Mar 2006 (Review from Allrecipes US | Canada)
I had been wanting to make this cake for a while, so I was happy to find the recipe. I read the reviews first and noticed a lot of others thought reducing the oil was a good idea. I wanted to use apple sauce instead of oil anyway, so I thought I would use 1 to 1 1/4 cups apple sauce in place of the oil. I however, only had 3/4 cup apple sauce so I used it and also added 1/4 cup oil. I used 3 9" pans instead of the bundt pan as well, then frosted it with cream cheese frosting and pressed additional nuts into the frosting. The cake turned out wonderful, got a lot of compliments. But next time I will use 1 1/4 cups apple sauce and no oil. This will cut down on the fat and makes for a very moist and tasty cake. - 24 Nov 2005 (Review from Allrecipes US | Canada)
A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt pan with cinnamon sugar. This gave the cake a nice sweet surface so no icing was necessary. - 07 Aug 2006 (Review from Allrecipes US | Canada)