Description
A moist and flavorful Southern classic cake with bananas, pineapple, and pecans, topped with cream cheese frosting.
Ingredients
Scale
For the Crust:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add eggs, oil, vanilla, pineapple, bananas, and pecans. Stir until well combined.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost between layers, on top, and sides of the cooled cake.
Notes
You can customize the seasonings to taste.