Banana Pineapple Bundt Cake

This is a favorite in my house.  Perfect with a cup of hot chocolate or coffee on a chilly morning.  The recipe works great with a sugar substitute like Splenda or Wheylow White. I have even made it with half white flour and half whole wheat flour and had it turn out great!  This cake is very rich so you don't need a large piece to feel satisfied.

I love to bake this cake in my Nesco Roaster.  It turns out extremely moist this way but does not brown on the top. If you like your cakes browned/golden, use your conventional oven.

Bake at 350* for 1 hour and 15 minutes.  Insert toothpick or clean knife to test doneness.  If it comes out clean, cake is done.

Preheat oven 350*

Mix in Bowl:
3 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 cups sugar (may use 2 cups, depending on your taste)

Mix in Another Bowl:
1 can crushed pineapple
1 1/2 tsp oil (I like to use olive oil)
3 large eggs
3 bananas, mashed

Optional: 1 cup Pecans or Walnuts

Grease bundt pan.
Sift dry ingredients together. Add wet ingredients and mix well.  I use the whisk attachment on my Kitchen Aid.
Pour into bundt pan.
Bake

Tip: When adding fruit or nuts to a recipe, lightly coat with flour before adding to batter.  This helps prevent them from settling to the bottom of the pan.