Servings: 12 to 15Prep Time: 10 minutes Cook Time: 25 to 30 minutes
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon (or add it to the frosting, or both!)
3 eggs, beaten
1 cup vegetable oil (I used canola oil)
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
8 ounces softened cream cheese
1/2 cup butter, softened
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon, optional
Combine first 5 ingredients in a large bowl.
Add eggs and oil and stir until dry ingredients are moistened. Do not beat, just stir.
Add chopped bananas, pineapple, pecans and vanilla to batter. I used 2 1/2 bananas to get 2 cups. Stir well.
Pour into three well-greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a tooth pick inserted into the cake comes out clean.
When done, cool in pans for 10 minutes and then turn out the cakes to a cooling rack. Cool completely before frosting.
Cream softened cream cheese and butter. Gradually add powdered sugar and beat until fluffy. Add vanilla, cinnamon and pecans and mix well. Spread between layers, on top of cake and on the sides.
Categories: Cakes, Frostings & Icings, Special Occasions
Submitted by: syrupandbiscuits on July 5, 2011
ohhhh YUMMY! I made this for my sweet DIL’s birthday and it was (WAS) wonderful! I will definately make this one again…
On August 12, 2011 at 4:21 pm