A great no-mess, no-fuss cake, which is made directly in the baking tin. The cake is made with crushed pineapple, bananas and pecans. For the best flavour, use the ripest bananas you have lying around.
My whole family loves this cake, they even request it for birthdays etc.! I top the cake with coconut before baking and add a tsp. of cinnamon to the batter for extra flavor. This is my favorite cake to make and eat. - 25 Jan 2001 (Review from Allrecipes US | Canada)
I made a few changes, I used applesauce in place of oil and used half brown sugar and half white sugar as previously suggested. I am not sure if the changes changed the texture...the texture was somewhat fudgy(?) definitely not cake-like. I also greased my pan and dusted it with cinammon and sugar. Yummy! Yummy! My husband did not want me to share any with my coworkers.... - 22 Jun 2006 (Review from Allrecipes US | Canada)
I have made this a few times now, and it is always a hit. I followed some of the previous suggestions and put half brown sugar and half white sugar. I also added cinnamon and cut back the oil. This cake is always better the next day! Definitely a keeper!!! - 28 Jul 2005 (Review from Allrecipes US | Canada)