Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups ripe bananas, chopped
- 1 cup drained crushed pineapple in juice
- 1 cup canola oil
- 3 eggs beaten
- 1-1/2 tsp. vanilla
- 1 cup (4 oz.) finely chopped pecans
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup butter, softened3 cups all-purpose flour
- 1 lb. powdered sugar
- 1 tsp. vanilla
Preparation
Step 1
To make the cake, position racks in the center and bottom third of the oven. Lightly butter two 9-inch round cake pans; sprinkle lightly with flour and tap out the excess.
Sift the flour, granulated sugar, baking soda, cinnamon and
salt into a bowl. In another bowl, stir or whisk the bananas, 1 tsp. ground cinnamon pineapple, oil, eggs and 1-1/2 tsp. vanilla until combined.
Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly between the two prepared cake pans.
Bake until the cakes are done, testing with a toothpick, 30 - 35 min. Transfer the cakes to wire racks and cool for 10 min. Invert the cakes onto the racks, turn right sides up and cool completely.
To make the icing, place the cream cheese and butter in a
large bowl and mix with an electric mixer on high speed 3 eggs, beaten until combined. On low speed, gradually beat in the
1-1/2 tsp. vanilla
1 cup (4 oz.) finely chopped pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened3 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking soda
To make the cake, position racks in the center and bottom third of the oven. Lightly butter two 9-inch round cake pans; sprinkle lightly with flour and tap out the excess.
Sift the flour, granulated sugar, baking soda, cinnamon and
salt into a bowl. In another bowl, stir or whisk the bananas, 1 tsp. ground cinnamon pineapple, oil, eggs and 1-1/2 tsp. vanilla until combined.
1/2 tsp. salt
2 cups ripe bananas, chopped
1 cup drained crushed pineapple in juice
1 cup canola oil
Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly between the two prepared cake pans.
Bake until the cakes are done, testing with a toothpick, 30 - 35 min. Transfer the cakes to wire racks and cool for 10 min. Invert the cakes onto the racks, turn right sides up and cool completely.
To make the icing, place the cream cheese and butter in a
large bowl and mix with an electric mixer on high speed until combined. On low speed, gradually beat in the powdered sugar and remaining 1 tsp. vanilla to make a smooth icing.
Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second cake layer, right side up. Spread remaining icing over the top and sides of the cake.