This is a strange name for a cake, but it is very good.
- Carbohydrate 48.547194493994 g
- Cholesterol 41.8958333333333 mg
- Fat 39.4874455831692 g
- Fiber 1.83153615916861 g
- Protein 5.10720500464218 g
- Saturated Fat 11.7495746201897 g
- Serving Size 1 1 cup Bundt pan (130g)
- Sodium 538.045639394584 mg
- Sugar 46.7156583348254 g
- Trans Fat 1.70309111870623 g
- Calories 560 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
- Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
- Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
When working without a standard layer cake pan configuration, a 12-cup Bundt pan serves as the required vessel to accommodate a batter dense with heavy fruit and oil. Because high-sugar, oil-based batters cling aggressively to cast aluminum and steel, rigorous physical intervention is necessary before pouring the ingredients.
- Grease every crevice of the Bundt pan thoroughly with solid shortening or butter, then dust the interior with all-purpose flour, tapping out the excess to prevent the crumb from bonding to the metal during the 70-minute bake.
- Measure the 1 1/4 cups vegetable oil accurately, as liquid fats coat flour proteins more effectively than solid fats, inhibiting gluten development and ensuring the crumb remains tender despite the inclusion of 3 cups of flour.
- Drain excess liquid only slightly from the 8-ounce can of crushed pineapple, leaving enough moisture behind to hydrate the dry ingredients without making the batter overly fluid.
- Allow the baked cake to sit undisturbed in the pan for precisely 20 minutes; removing it too early will cause the structure to tear, while leaving it longer allows cooling sugars to harden and glue the crust to the mold.
- Use a metal skewer inserted into the deepest part of the ring to test for doneness, withdrawing it clean with only a few moist crumbs attached before transferring the cake to a wire cooling rack.
Overbeating the batter after adding the flour creates excessive gluten networks that yield a tough texture. Precise cooling windows and thorough pan greasing prevent the structural failures common to large fruit-laden cakes baked in complex molds.
