Description
A moist and tropical cake with layers of banana and pineapple, complemented by a tangy cream cheese frosting and crunchy toasted pecans.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 1/2 cups mashed ripe bananas
- 1 cup crushed pineapple, drained
- 1 cup toasted pecans, chopped
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 9-inch round cake pans.
- Combine the dry ingredients in a large bowl: flour, sugar, baking soda, salt, and cinnamon.
- Mix the wet ingredients in another bowl: vegetable oil, eggs, mashed bananas, crushed pineapple, and vanilla extract.
- Combine the wet mixture with the dry ingredients and mix until just combined. Gently fold in the toasted pecans.
- Fill the prepared pans with the batter and tap to release air bubbles.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the frosting by beating the cream cheese and butter until creamy, then gradually add the powdered sugar and vanilla extract.
- Assemble the cake by spreading frosting between layers and on top and sides.
- Decorate with additional toasted pecans if desired, and chill for 30 minutes before serving.
Notes
For best results, toast your pecans before adding them to the batter. Chill frosting if it becomes too soft.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 770
- Sugar: 56g
- Sodium: 400mg
- Fat: 47g
- Saturated Fat: 16g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg