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Cake
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoons cinnamon
- 4 large ripe bananas, mashed
- 1 (8 oz) can crushed pineapple with juice
- 1 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla
- 1 cup chopped pecans
Cream Cheese Frosting
- 1 (8 oz) package cheese cheese, softened
- ⅓ cup butter, room temperature
- 4-4 1/2 cups powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Additional pecans for topping
Preparation
- Preheat oven to 350 degrees F and grease a jelly roll pan (15×10 inches).
- In a small bowl, sift together flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine mashed bananas, pineapple with juices, oils, eggs, and vanilla. Mix until well combined.
- Slowly mix dry ingredients into the wet until just incorporated. Fold in 1 cup of pecans.
- Spread batter in the prepared pan and bake for 38-42 minutes, or until an inserted toothpick comes out clean.
- As cake bakes, beat together all frosting ingredients until smooth.
- Allow cake to cool, then frost and sprinkle with pecan pieces.
- Chill cake until ready to serve.