Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
Cake recipe from Diana Rattray
  • 3 cups flour
  • 2 cups sugar
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 1¼ cups vegetable oil
  • 1½ teaspoons pure vanilla extract
  • 1 8 ounce can crushed pineapple, well drained
  • 1 cup chopped pecans
  • 2 cups ripe banana, chopped
  • 24 paper cupcake liner cups
  • vegetable spray
  1. Preheat the oven to 350 degrees F. Sift the flour, sugar, salt, baking soda, and cinnamon into a large bowl or the bowl of standing mixer. Add the eggs and vegetable oil and combine until just incorporated. Stir in the vanilla, pineapple, and the pecans. Finally, stir in the bananas.
  2. Line the muffin tins with the paper liners and spray with vegetable oil. Spoon the mixture into the cups, filling ¾ of the way. Bake for 20 - 25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool in the tins for 10 minutes before removing. Cool completely before frosting.
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