Heavenly Delight: A Mouth-Watering Chocolate Cake Recipe

Are you looking for a cake that’s so delicious it won’t last long in your kitchen? Look no further! I have the perfect recipe for you. This cake is not only moist and flavorful, but it’s also quick and easy to make.

Whether you need a dessert for a party, a special occasion, or just to satisfy your sweet tooth, this cake is sure to impress. It’s versatile enough to serve as a snack or as an indulgent treat.

This recipe is a combination of the classic banana cake and hummingbird cake but with added crushed pineapple and walnut or pecan pieces. The result is an amazingly flavorful moist cake that’s perfect for any occasion.

So why make just any cake when you can make cake that doesn’t last? Keep reading for the full ingredient list and recipe how-to to get started on this mouth-watering dessert today.

Why You’ll Love This Recipe

Cake That Doesn't Last!
Cake That Doesn’t Last!

If you’re looking for a cake recipe that’ll become your new favorite, then look no further! This Cake That Doesn’t Last recipe is the perfect choice for any occasion. Here are some reasons why you’ll love this recipe:

First and foremost, it’s incredibly easy to make. You won’t need any fancy equipment or complicated techniques to create this delicious cake. All you need is a few simple ingredients and a couple of spare hours to make this cake come to life.

Secondly, this cake is incredibly versatile. You can adapt it to suit different tastes by swapping out certain ingredients or adding in new ones. For instance, you can add walnut or pecan pieces for a nutty flavor, or crushed pineapple for a tropical twist.

Thirdly, this cake is irresistibly moist and fluffy. It’s the kind of cake that melts in your mouth with every bite, leaving behind an indulgent flavor that’s sure to satisfy your sweet tooth.

Finally, this recipe is highly customizable and can be adapted to your preferences with ease. Whether you’re looking for a classic vanilla sponge cake or something more exotic like a hummingbird or pineapple upside-down cake, this recipe has got you covered. This Cake That Doesn’t Last recipe is guaranteed to leave everyone asking for seconds.

So why not try out this amazing recipe for yourself? You won’t be disappointed!

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

Here’s a breakdown of what you’ll need to make this irresistibly moist and flavorful cake recipe:

Dry Ingredients

  • 2 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • A pinch of salt

Wet Ingredients

  • 3 large eggs
  • 1 cups of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of vegetable oil
  • 1 can (8 ounces) crushed pineapple, undrained

Add-ins (Optional)

  • 3 ripe bananas, mashed
  • 1 cup of chopped walnuts or pecans

Note: You can use a bundt pan, a layer cake pan or a loaf pan for this recipe. Adjust the baking time accordingly.

The Recipe How-To

 Sweetness overload with our Cake That Doesn't Last!
Sweetness overload with our Cake That Doesn’t Last!

Now that we have gathered all the ingredients for this delectable Cake That Doesn’t Last, it’s time to start baking!

Step 1: Preparing the Ingredients

First, preheat your oven at 350-degree Fahrenheit. Grease and flour your cake pan or bundt pan to prevent sticking. Set it aside.

In a large mixing bowl, combine � cup of walnut pieces and � cup of pecan pieces along with 3 cups of all-purpose flour. Mix until they are well-dispersed in the flour. Then add in 1 tsp of baking soda, 1 tsp salt, and 2 tsp of cinnamon. Stir until everything is combined.

Step 2: Mixing the Batter

In another mixing bowl, beat 3 eggs until they are fluffy.

Gradually whisk in 2 cups of white sugar and � cup of oil until it thickens. Then stir in the dry ingredients along with two mashed ripe bananas and a small can (8 oz.) of crushed pineapple, along with its juice. Mix them well together.

Step 3: Baking the Cake

Pour the batter into the greased and floured cake pan or bundt pan that you had set aside earlier.

Place it into your preheated oven and bake it for approximately 45 minutes to an hour or until a toothpick inserted into the center comes out clean.

When done, remove it from the oven and let it cool for about 10-15 minutes before taking it out of the pan to place over a cooling rack.

Step 4: Finishing Touches

If you want to give your cake some extra flavoring, consider applying a simple syrup glaze. To make one, heat equal parts of sugar and water in a saucepan until the sugar dissolves entirely. Pour it over the top of your cake while still warm to give it that glossy sheen.

For an amazingly easy cream cheese glaze, mix together one 8-oz package of softened cream cheese, � cup butter at room temperature, � tsp vanilla extract, and � cup powdered sugar until creamy smooth. Spread them over your cake when fully cooled.

And voila! You now have a delectable Cake That Doesn’t Last that is perfect for any occasion – whether you’re looking to serve up something sweet for morning coffee or as dessert after dinner.

Substitutions and Variations

 Get ready to fall in love with this indulgent cake.
Get ready to fall in love with this indulgent cake.

This recipe for a cake that doesn’t last can be easily adapted to suit your taste preferences or dietary needs. Here are some substitutions and variations that you can try:

1. Gluten-free: Substitute the all-purpose flour with gluten-free flour blend, and make sure that the rest of the ingredients used are gluten-free as well.

2. Vegan: Replace the eggs with flaxseed or chia seed “eggs”, and use vegan cream cheese for the glaze.

3. Nut-free: Skip the walnut and pecan pieces, and instead add some shredded coconut or raisins for texture.

4. Pineapple-free: If you’re not a fan of pineapple, feel free to omit it from the recipe altogether or replace it with another fruit like mashed banana, applesauce, or grated zucchini.

5. Cinnamon-flavored: If you love cinnamon, add an extra teaspoon to the batter for a stronger flavor.

6. Chocolate-lovers: For a chocolate variation, replace 1 cup of flour with cocoa powder, and fold in chocolate chips or cocoa nibs to the batter.

7. Layer Cake: This recipe works great as a layer cake too! Simply divide the batter between two (or more) 9-inch cake pans, bake until cooked through and layered together using your favorite frosting.

No matter how you choose to make this cake, it will always be delicious enough to disappear quickly – just like its name suggests!

Serving and Pairing

 Cake so good you won't resist it!
Cake so good you won’t resist it!

Once your Pineapple Upside-Down Bundt Cake is ready, there are several delicious ways to enjoy it. You can cut the cake into thick slices and serve it as a dessert or afternoon snack with a cup of tea or coffee. The combination of tangy cream cheese glaze and the moist, fruity flavor will satisfy your taste buds.

Alternatively, you can slice the cake into thinner pieces and use toothpicks to serve them as bite-sized appetizers at a party or gathering. The cake makes a great finger food because it’s not too heavy, and guests can enjoy it without feeling too full.

For an extra special occasion, try pairing this cake with some ice cream or whipped cream on top. The creamy texture of the dairy contrasts nicely with the mildly sweet cake’s tropical flavors, creating a cut above experience that will leave your guests impressed.

Whether you’re sharing this dessert with family members or spoiling yourself with a solo treat, this Pineapple Upside-Down Bundt Cake is easy to match with almost any drink. Some excellent options include coffee, cocoa, lemonade, iced tea, fruit juice, or even Champagne or sparkling wine for an added luxurious twist.

Regardless of how you choose to serve this delectable cake recipe, one thing is certain: it won’t last long! So make sure to savor every crumb before it disappears.

Make-Ahead, Storing and Reheating

 One slice is never enough.
One slice is never enough.

This cake recipe is perfect for those who love to plan in advance. The cake can be made ahead of time and stored easily, without compromising on its texture or flavor. Once baked, allow the cake to cool completely before wrapping it in cling wrap or storing it in an airtight container at room temperature. It will stay fresh and moist for up to three days.

If you want to make the cake ahead of time and freeze it, you can do so by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag. The cake can be stored in the freezer for up to two months. To thaw, simply remove the cake from the freezer and let it come to room temperature before slicing it.

Reheating this cake is not necessary but if you would like to enjoy a warm slice, you can do so by preheating your oven to 350°F (180°C) and placing the sliced pieces on a baking sheet. Bake for 5-7 minutes or until the desired warmth is achieved.

The pineapple upside-down cake variation has a syrup glaze that makes reheating even easier. To reheat the pineapple upside-down cake, just place individual slices on a microwave-safe plate and heat them for 10-15 seconds (or more if they are frozen). The warmed syrup glaze will make the cake taste freshly baked once again!

Overall, this recipe is the ideal one to make-ahead for special occasions or a quick weeknight treat! With its long storage capabilities and easy reheating instructions, this cake’s deliciousness will last from beginning to end.

Tips for Perfect Results

 Satisfy your sweet cravings with our Cake That Doesn't Last!
Satisfy your sweet cravings with our Cake That Doesn’t Last!

Making a cake that is both moist and flavorful can be an elusive goal for many bakers. Fresh out of the oven, your cake may look perfect, but upon cutting into it, the crumb falls apart, it’s dry or has a funny aftertaste. Have no fear! My tips will help you achieve perfect results every time you make this “Cake That Doesn’t Last!” recipe.

Firstly, sift the dry ingredients together. Sifting the flour and baking soda can help to create an even texture while eliminating any clumps in the mixture. Allow your eggs and other wet ingredients such as crushed pineapple to sit out for at least 30 minutes before incorporating them into your batter. Bringing your ingredients to room temperature ensures that they combine well with each other.

Another key tip is not to overmix the batter when adding in your dry and wet ingredients. Mix only until each component has integrated, being careful not to overwork the gluten strands; this will help prevent a tough cake. I also recommend evenly distributing any nuts throughout the batter so that they don’t sink to the bottom during bake time.

When it comes to baking temperature, use an oven thermometer if possible, as many ovens operate differently than their indicated temperature markings suggest. And remember: Avoid opening the oven door frequently while baking – this can cause sudden drops in heat, which can impact how evenly it bakes.

Lastly, let your cake cool completely when removed from its bundt pan or cake pan. Warm cakes are more likely to stick or fall apart than cooler cakes because the structure is still solidifying during the cooling process.

By following these tips, you’ll be able to create a moist, flavorful, and visually-pleasing “Cake That Doesn’t Last!” every time you make it!


As with any recipe, there might be some questions that come up while you’re making this delicious cake. In this section, we’ve gathered some of the most frequently asked questions about this recipe to help you achieve the perfect results every time. So let’s dive in and address some of these queries!

Why do they call it a hummingbird cake?

Legend has it that the name hummingbird cake came about due to two potential reasons. It could have been because the cake was sweet enough to lure hummingbirds, as they only feed on nectar. Alternatively, the yellow streaks of banana in the cake may have been reminiscent of the bird’s plumage. Regardless of its origin, hummingbird cake has become a beloved treat for many with its tropical flavors and moist texture.

What to do with failed cake?

As a skilled baker, I’ve discovered some creative ways to repurpose leftover cakes. One wise tip is to use your frosting as an adhesive for your cake. This could be a life-saver, especially if you have a cracked cake. Frosting could help you put it back together seamlessly, and no one will notice the difference.

If you feel like experimenting a bit, you could turn your leftover cakes into a tres leches cake. This type of cake is incredibly moist and flavorful, as it is soaked in three types of milk – condensed milk, evaporated milk, and heavy cream. Trust me; you won’t regret trying this recipe.

Another option is to make mini cakes, also known as petit fours. These little cakes are so cute and easy to serve at a party. The best part is that you could play around with different flavors and decorations.

The British know how to make ordinary cakes extraordinary. They make trifles, a dessert that layers cake, fruit, custard, and whipped cream. It’s simple yet elegant, and I’m sure your guests will swoon over it.

Suppose all of these options seem like too much work. In that case, you could always admit defeat and turn your leftover cake into cake pops or balls. These bite-sized desserts are perfect for snacking on or serving as a sweet treat after dinner.

My personal favorite leftover cake repurposing idea is making cake-based bread pudding. This is an amazing dessert that combines cake, custard, and a warm flavor that’s perfect for those winter nights. All it takes is some simple ingredients, an oven, and voila! You have a fantastic dessert.

Lastly, if you’re feeling a bit adventurous, you could try making cake croutons or crumbs. These are perfect for adding texture to any dish, and they’re also great for decoration. You could sprinkle them on top of some ice cream or even use them to replace traditional croutons in your salad. The possibilities are endless!

Why is my cake too soft?

When making a cake, it is essential to balance the amount of wet and dry ingredients correctly. The ratio of these ingredients ultimately determines the cake’s moisture level. If there is too much flour and not enough butter, the cake will taste dry. Conversely, if there is too much liquid, such as milk, and not enough flour, the cake will be too moist. It is crucial to measure ingredients accurately to balance the moisture content and achieve a perfect cake every time.

What can I do with dry cake?

As a baker, I’ve learned a few tricks to make sure my cakes always come out scrumptious. One of my go-to methods is brushing a simple syrup glaze onto the cake layers if they turn out a tad dry. Another great way to add moisture is to soak the cake in milk before assembly. Adding a luscious mousse or jam filling is also a sneaky way to add extra moisture to your cake. Once the layers are stacked and filled, it’s time to frost the cake with your favorite frosting. Finally, pop it in the fridge to let it set and chill before serving.

Bottom Line

If you’re searching for a recipe that is going to leave your guests wanting more, and you want a cake that truly does not last, then this recipe is just for you. The Pineapple Upside-Down Bundt Cake is a classic dessert that will provide a unique twist to any celebration. It’s an easy-to-make recipe that looks fancy enough to be on the cover of a bakery catalogue.

With its moist texture and delicious combination of pineapple and walnut or pecan pieces, this cake has everything you want in a dessert, and more. The cream cheese glaze topped with simple syrup provides the perfect tangy balance to the sweetness of the cake, making it even more mouthwatering.

Don’t miss out on making this recipe! Whether you’re looking for a perfect birthday cake or an indulgent snack after dinner – this cake is perfect for any occasion. With its versatility and ability to adapt to any season or preference, there’s no excuse not to make it.

So what are you waiting for? Try out the Pineapple Upside-Down Bundt Cake recipe today using our detailed guide, tips, and substitutions. It’s time to impress your family and friends with your baking skills by making this unforgettable cake that truly does not last!

Cake That Doesn't Last!

Cake That Doesn’t Last! Recipe

I found this recipe written on a piece of paper that was tucked in the middle of one of my SIL's cookbooks. I have no idea where she got it from. The ingredients resemble that of a "Hummingbird Cake".
No ratings yet
Print Pin
Course: Dessert
Cuisine: Fusion
Keyword: < 4 Hours, Dessert, Fruit, Oven, Pineapple, Tropical
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 1 cake
Calories: 7412kcal


  • 3 cups flour
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups cooking oil
  • 1 (12 ounce) can crushed pineapple
  • 1 cup walnut pieces or 1 cup pecan pieces
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups mashed bananas


  • Mix dry ingredients in bowl.
  • Make a well in center of the combined dry ingredients and add eggs, pineapple, oil, vanilla and bananas; stir.
  • Pour into greased tube pan.
  • Bake at 350 degrees for 75 minutes or until cake tester inserted comes out clean.

Your Own Notes


Serving: 2177g | Calories: 7412kcal | Carbohydrates: 861.8g | Protein: 81.8g | Fat: 423.7g | Saturated Fat: 55.3g | Cholesterol: 634.5mg | Sodium: 3812.8mg | Fiber: 33.6g | Sugar: 509.6g

Recommended Recipes Just For You