Ingredients for Irene S Festive Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 1 cup chopped pecans
- 3 large eggs
- Wesson Oil
- 1 teaspoon almond extract
- 2 ripe mashed bananas (about 1 cup)
- Crushed Pineapple
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How to Make Irene S Festive Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt cake pan.
- In a medium mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Add 1 3/4 cups granulated sugar and 1 cup chopped pecans to the dry ingredients. Mix well.
- In a separate large bowl, lightly beat 3 large eggs. Add 1 cup vegetable oil, 1 teaspoon almond extract, 2 ripe mashed bananas (about 1 cup), and 1 cup crushed pineapple (drained).
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour batter into the prepared bundt cake pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake is browning too quickly, loosely tent with foil.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
158 g
Sugar
1904g
Fat
273g
Carbs
269g
