Home Cooking Recipes
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Cake That Don't Last
Chef:  Pauline Riley - Dodge City, KS          Category:  Desserts

Ingredients:
3 cups flour
2 cups sugar
1 teaspoon soda
1 teaspoon salt
1-1/3 cups oil
3 eggs, beaten
1 (20 oz.) can pineapple, crushed
2 cups ripe bananas
1/2 cup pecans
1-1/2 teaspoons vanilla










Directions: Mix flour, sugar and soda. Add eggs and oil. Mix but don't beat. Fold in pineapple, bananas, pecans and vanilla. Pour into greased and floured bunt pan. Bake at 350°F for 1 hour and 20 minutes. Remove from oven and place a plate over pan before inverting the bunt pan. Let cool.

Notes:

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