Ingredients
- 1¾ cups pecans, chopped
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1½ cups mashed ripe bananas (about 3–4 medium bananas)
- 1 cup crushed pineapple, well drained
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- ½ cup pecans, finely chopped (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.
- Toast chopped pecans on a baking sheet for 5–7 minutes until fragrant. Cool completely.
- In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt.
- In another bowl, lightly beat the eggs. Stir in vegetable oil and vanilla extract.
- Mix in mashed bananas and drained crushed pineapple.
- Gradually fold wet ingredients into dry ingredients until just combined. Fold in toasted pecans.
- Divide batter evenly among prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center 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 and creamy.
- Gradually add powdered sugar on low speed until incorporated. Add vanilla and beat until fluffy.
- Frost cooled cake layers, stacking evenly. Frost top and sides, and garnish with chopped pecans if desired.
Notes
- Ensure pineapple is well drained to avoid excess moisture.
- Use very ripe bananas with brown spots for best flavor and sweetness.
- Do not overmix the batter to prevent a dense cake.
- Refrigerate cake due to cream cheese frosting.
- Flavors deepen after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 55g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
