Ingredients Jump to Instructions ↓

  1. Butter, for pans

  2. 3 cup(s) all-purpose flour , unsifted 2 cup(s) granulated sugar

  3. 1 teaspoon(s) baking soda

  4. 1 teaspoon(s) ground cinnamon

  5. 1/2 teaspoon(s) salt

  6. 3 large eggs

  7. 3/4 cup(s) Vegetable oil

  8. 1 3/4 cup(s) (about 2) ripe bananas , mashed 1 can(s) (18-ounce) crushed pineapple , with juice 1 cup(s) chopped pecans

  9. 2 teaspoon(s) vanilla extract

  10. 1 package(s) (18-ounce) cream cheese , softened 8 tablespoon(s) (1 stick) butter

  11. 1 teaspoon(s) vanilla extract

  12. 1 box(es) (1-pound) confectioners' sugar , sifted

Instructions Jump to Ingredients ↑

  1. Prepare the cake: Heat oven to 350 degrees F. Butter and flour three 9-inch round cake pans. In a large bowl, combine flour, granulated sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat. Stir in the banana, pineapple with juice, pecans, and vanilla.

  2. Divide batter evenly among cake pans. Bake until a cake tester inserted into center of a cake layer comes out clean -- 25 to 30 minutes. Let cakes cool in pans 10 minutes, then invert onto a wire rack and let cool completely.

  3. Prepare the frosting. In a medium bowl with electric mixer on medium speed, beat cream cheese, butter, and vanilla until smooth. Reduce speed to low, and slowly add confectioners' sugar until frosting thickens.

  4. Place one cake layer on a cake plate. Cover top with Cream Cheese Frosting; repeat with remaining two layers. Cover sides of cake with remaining frosting. Sprinkle coconut over top. Serve.


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