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Pineapple Banana Walnut Cake

Source of Recipe


Homemaker's Magazine - October 1989






List of Ingredients



• CAKE
  
• 3 cups All purpose flour
  
• 2 cups granulated sugar
  
• 1 Tsp Baking Soda
  
• 1 Tsp Salt
  
• 1 Tsp Cinnamon
  
• 1 14-oz can Crushed Pineapple, divided
  
• 3 eggs
  
• 1 1/2 cups oil
  
• 2 cups mashed ripe banana (about 6)
  
• 1 1/2 cups chopped Walnuts
  
• 2 TBSP Vanilla
  
• ICING
  
• 1/3 cup crushed pineapple, well drained
  
• 1/4 cup Margarine, softened
  
• 3 cups sifted icing sugar
  
• 2-3 TBSP pineapple juice
  






Instructions



1. CAKE: Combine first 5 dry ingredients in a large bowl. Measure 1 cup UNDRAINED pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Stir just until thoroughly combined. Turn into a greased and floured 10" Tube Pan. (I use PAM SPRAY)
   
   
2. Bake at 350 degrees for 70-80 minutes, or until cake tester comes out clean.
   
   
3. Cool on rack 20 minutes, then remove from pan and cool completely.
   
   
4. ICING: DRAIN reserved pineapple WELL. BEAT margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake.
   
   



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