| Easy As A Dump Cake, but Better
American
|
|
|
|
| You’ve heard of those dump cakes, where you combine cake mix with canned fruits, stir and bake. This one is just as easy, but it is made with real ingredients. It is moist and sooo yummy, it needs no adornment of frosting. If you feel you must dress it up a bit, a dollop of whipped cream or a dusting of confectioners’ sugar will do the trick. |
|
|
|
| Ingredients |
|
3 cups unbleached white flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegetable oil
1/2 cup butter, melted
1 cup crushed unsweetened pineapple, with its juice
3 large eggs
1 1/2 teaspoons vanilla extract
3 ripe bananas, diced
1/2 cup chopped pecans
1/2 cup shredded coconut
|
|
|
|
Steps
|
|
|
|
|
| 1 | Preheat oven to 350°. Butter and flour a 13x9 inch pan. |
| | 2 | In a large bowl, whisk together the flour, sugar, baking soda, salt and cinnamon. |
| | 3 | Add oil, butter, pineapple and its juice, eggs and vanilla and stir well. |
| | 4 | Add bananas, pecans and coconut and stir to incorporate. |
| | 5 | Spread in prepared baking pan and bake 50-60 minutes, until cake is firm to the touch in the middle and tester comes out clean. |
| | 6 | Allow to cool before serving. |
| | | |
|
|
| Yield |
|
original recipe yield: 16 servings
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
