(adapted from Southern Living)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas (I use 4 small-medium size)
- Cream Cheese Frosting -- recipe follows cake instructions
- 1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)
Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans**. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
Store in the refrigerator.
**Can also be made as a sheet cake. Grease and flour a 13x9x2” pan and bake for 35-40 minutes.
**or a 10” tube pan, greased, at 350 for 1hour and 20 minutes
Before frosting the cake, let it cool completely.
One full recipe of Cream Cheese Frosting is enough for the sheet cake.
Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened (I use a little less butter)
1 (16-ounce) package powdered sugar, sifted (3 ¾ cup unsifted)
1 teaspoon vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
Yields 3 cups