The Cake That Doesn't Last

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan meticulously, ensuring every crevice is coated. (5 minutes)

Recipe View In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until thoroughly combined. Create a well in the center of the dry ingredients. (5 minutes)

Recipe View Pour the eggs, vegetable oil, and vanilla extract into the well. Add the drained crushed pineapple, mashed bananas, and chopped walnuts. (3 minutes)

Recipe View Using a wooden spoon or spatula, gently mix the wet and dry ingredients until just combined. Be careful not to overmix; a few lumps are perfectly acceptable. (5 minutes)

Recipe View Pour the batter into the prepared Bundt pan, ensuring it's evenly distributed. (2 minutes)

Recipe View Bake in the preheated oven for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness around the 70-minute mark. (70-75 minutes)

Recipe View Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (10-15 minutes)

Recipe View Serve warm or at room temperature. A dusting of powdered sugar or a simple glaze complements the cake beautifully.