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Jamaica Cake
Prep
0 mins
Cook
0 mins
Servings
14
Difficulty
Easy
This Jamaica cake is one of my favorite recipes to make because it comes together so easily without any fussy techniques. The beauty of it is that you just mix everything right in the bowl and pop it in the oven, making it perfect for busy days when you want something homemade without the stress. I love using fresh bananas in this cake since they're packed with potassium and natural sweetness, which means you get a moist, tender crumb every single time. The crushed pineapple adds wonderful tropical flavor while keeping the cake incredibly juicy, and those pecans give you a satisfying crunch. It's the kind of cake that tastes like you spent hours in the kitchen, but honestly, it's one of the simplest desserts I make.
Ella x
Ingredients
- 22 cups white sugar
- 11 ½ cups vegetable oil
- 11 ½ cups chopped pecans
- 33 cups all-purpose flour
- 22 bananas, peeled and diced
- 33 eggs
- 11 (20 ounce) can crushed pineapple with juice
- 11 teaspoon vanilla extract
- 11 teaspoon salt
- 11 teaspoon baking soda
Detail level
Instructions
- 1
Mix together sugar, vegetable oil, pecans, flour, and bananas in a 13 x 9 inch pan. Stir in the eggs, pineapple (with juice), vanilla, salt and baking soda. Mix well. Do not mash the bananas.
- 2
Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes or until cake tests done.
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