- 1
- 20 mins
- 45 mins
Ingredients
- CAKE:
- 3 cups sifted all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon finely grated nutmeg
- 1 1/3 cups corn oil or vegetable oil
- 3 large eggs, well beaten
- 2 teaspoons vanilla extract
- 2 cups finely chopped bananas (about 2 large)
- 1 can (8-ounces) crushed pineapple (do not drain)
- 1 cup coarsely chopped pecans or walnuts
- FROSTING:
- 2 packages (8 ounces each) cream cheese, at room temperature (use “light” [Neufchâtel], if you like)
- 3/4 cup (1 1/2 sticks) butter, at room temperature
- 2 packages (16 ounces each) confectioners’ (10 X) sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 1/2 cup coarsely chopped pecans or walnuts
Preparation
Step 1
Directions
For Cake: Preheat oven to 350° F. Coat three 9-inch round layer cake pans with nonstick oil-and-flour baking spray; set aside.
Whisk flour, sugar, baking soda, cinnamon, salt, and nutmeg together in a large mixing bowl until well combined. Add oil, eggs, and vanilla and stir only enough to moisten dry ingredients. Do not beat.
Fold in bananas, pineapple, and nuts. Divide batter among prepared pans, spreading to edge and smoothing tops.
Bake on middle oven rack 25 to 30 minutes or until a cake tester, inserted midway between center and edge of pan, comes out clean.
Cool cake layers 15 minutes in upright pans on wire racks. Carefully loosen layers around the edge with a small, thin-blade spatula and invert on racks. Cool to room temperature.
For Frosting: Beat cream cheese and butter in large electric mixer bowl at high speed about 1 minute until smooth. At low speed, add 10X sugar, then vanilla, almond extract, and salt. Raise mixer speed to high and beat about 1 minute until light and fluffy. Note: Frosting will thin somewhat as you add sugar but beating hard helps thicken it.
Sandwich cake layers together with frosting, then swirl remainder over top and sides of cake. Top with chopped nuts.
When serving, cut into slim wedges; this cake is super-rich. Refrigerate any leftover cake.