Banana Pineapple Layer Cake With Cream Cheese Frosting Recipe

ingredients

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 eggs
1 1/2 teaspoon vanilla extract
2 cups chopped bananas
1 cup chopped pecans
1 can (8 ounce size) crushed pineapple with juice

FROSTING
16 ounces cream cheese, softened
1 cup butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
1/2 cup chopped toasted pecans

directions

Heat oven to 350 degrees F. Butter and flour two 9" round cake pans with 2" high sides.

Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs and vanilla. Stir in bananas, pecans and pineapple. Divide batter equally between prepared pans.

Bake cakes until tester inserted in center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.

For Frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla. Place 1 cake layer on plate.

Spread 1-1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake.

Sprinkle toasted pecans in border around top edge of cake. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Lisanyy4 REVIEW:
April 5, 2006

This recipe was the best I have tasted. Very dense but moist cake and flavorful. The cream cheese frosting is just right. I omitted the nuts in the cake and instead ground up walnuts and put them up the sides of the cake for presentation. I made this cake for a birthday and adjusted the recipe to make enough for 2 12 inch round pans. What a presentation and a huge hit at the party. Didn't last long!