- 16
Ingredients
- 3 cups plain flour
- 2 cups sugar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3 large eggs
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 2 cups mashed bananas (5 medium)
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1-1/2 tsp. vanilla extract
- 1 (20 oz.) can crushed pineapple, undrained
- 1 (16 oz.) jar Maraschino cherries
- 1 (8 oz.) pkg. cream cheese, softened
- 1-1/2 cups powdered sugar
- Garnishes: toasted flaked coconut, long stemmed Maraschino cherries, grated milk chocolate, chopped pecans, hot fudge sauce.
Preparation
Step 1
Combine first 4 ingredients in a large bowl. Stir together eggs, oil and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
Drain pineapple, reserving 2 tablespoons liquid. Gently press pineapple and Maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into greased and floured 10 inch tube pan.
Bake at 350 degrees for 1 hour until cake test done. Cool in pan on a wire rack for 10 - 15 minutes. Remove from pan and cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake. Garnish if desired.