I love this cake which is super moist from pineapple and banana. You can omit the nuts if you like and it's still great.
This is a great recipe. Just like a previous rating, I found this as the 'hummingbird cake'. I made a few changes that makes it healthier and just a tasty. I replaced sugar with splenda brand sweetener and replaced approx. 1/2 of the oil with applesauce. My family can't get enough, and despite my diabetes I can eat some to. I also made a glaze from the splenda and spread on top of it. I made mine in a 9 1/2" x 13 1/2" pan. - 27 Nov 2005 (Review from Allrecipes USA and Canada)
This recipe has been a favorite in my family for three generations - that I know of - only we know it as Hummingbird Cake and ice it with cream cheese frosting. I thought it was a family secret until I looked in Allrecipes.com and found Hummingbird Cake 1, 11, 111, etc. Whenever I don't have quite enough bananas, I add chopped fresh apples or whole cranberries to make up the volume. I bake in 3 cake layer pans so there's lots of area to spread that luscious frosting! - 29 Oct 2005 (Review from Allrecipes USA and Canada)
The cake is fabulous when made by the original recipe. I also make a browned butter glaze for the cake.Melt 1/3 cup butter on medium heat till golden brown.Add 2 cups powdered sugar, 1 1/2 t. vanilla and 3 T. warm water. Stir till mixed and quickly drizzle over cooled cake. Top with chopped pecans. - 01 Nov 2011 (Review from Allrecipes USA and Canada)