Banana Pineapple Cake with Cream Cheese Frosting

Name: Banana Pineapple Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 29 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups chopped pecans, toasted; 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 1 cup granulated sugar; 1/2 cup packed light or dark brown sugar; 2 teaspoons pure vanilla extract; 1 and 1/2 cups mashed bananas (about 3 large ripe bananas); 1 can (8 ounces) crushed pineapple (do not drain); 16 ounces full-fat cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups confectioners’ sugar; 1 and 1/2 teaspoons pure vanilla extract; Pinch of salt

Warm, tender, and full of tropical charm, this Banana Pineapple Cake with Cream Cheese Frosting is a crowd-pleasing layer cake that balances moist banana sweetness with bright pineapple acidity and a rich, tangy frosting. The crumb is soft and tender from mashed ripe bananas and oil, while crushed pineapple adds pockets of juicy brightness. Toasted pecans bring a toasty crunch and nutty aroma, and the cinnamon and allspice add a warm, comforting background note. This cake is ideal for potlucks, birthday gatherings, or weekend baking when you want something that feels both homey and a little bit special. If you enjoy pairing cream cheese frostings with moist cakes, you might like this creamy gingerbread cheesecake caramel delight for a seasonal twist, which offers a similar balance of richness and spice: creamy gingerbread cheesecake caramel delight.

Ingredients

2 cups chopped pecans, toasted
Short, toasty crunch and nutty flavor. Toasting intensifies aroma and prevents sogginess in the batter.
3 cups all-purpose flour
Provides structure. Measure by spooning into the cup and leveling for accuracy.
1 teaspoon baking powder
Helps the cake rise and gives a lighter crumb.
1 teaspoon baking soda
Reacts with acidic pineapple and bananas to add lift.
1 and 1/2 teaspoons ground cinnamon
Adds warm spice that complements banana and pecan.
1/2 teaspoon allspice
A hint of clove and nutmeg flavor to deepen the spice profile.
1/2 teaspoon salt
Enhances all the other flavors.
3 large eggs
Adds structure and richness. Bring to room temperature for best mixing.
1 cup vegetable oil
Keeps the cake moist and tender.
1 cup granulated sugar
Sweetness and tenderness.
1/2 cup packed light or dark brown sugar
Adds moisture and a mild caramel note. Darker sugar will be slightly richer.
2 teaspoons pure vanilla extract
Rounds out flavors and adds a warm aromatic note. For a related cream cheese pound cake idea, see ultimate strawberry cream cheese pound cake.
1 and 1/2 cups mashed bananas (about 3 large ripe bananas)
Use very ripe bananas for the best flavor and natural sweetness.
1 can (8 ounces) crushed pineapple (do not drain)
Adds moisture and bright pineapple flavor. Keep the juice for a juicier cake.

Frosting

16 ounces full-fat cream cheese, softened
The tangy base of the frosting. Full-fat gives the creamiest texture.
1/2 cup unsalted butter, softened
Adds richness and helps the frosting hold structure.
4 cups confectioners’ sugar
Sweetens and thickens the frosting. Sift if lumpy.
1 and 1/2 teaspoons pure vanilla extract
Enhances the frosting flavor.
Pinch of salt
Balances sweetness and enhances tang.

Step-by-step Instructions

Preheat the oven to 300°F (149°C) and toast the pecans for 6 to 8 minutes until fragrant. Allow to cool.
Tip: Watch carefully while toasting so the pecans do not burn.
Increase the oven temperature to 350°F (177°C). Grease and line three 8-inch round cake pans.
Tip: Line the pans with parchment circles for easy removal.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt until evenly combined.
In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until the mixture is glossy and well combined. Stir in the mashed bananas and crushed pineapple with their juice.
Add the dry ingredients to the wet ingredients and mix until just blended. Fold in 1 and 1/2 cups of the toasted pecans.
Tip: Mix just until combined to keep the cake tender; overmixing can make it dense.
Divide the batter among the prepared pans and bake for 26 to 29 minutes, until a toothpick inserted near the center comes out with a few moist crumbs. Cool in the pans for 10 minutes, then transfer the layers to a wire rack to cool completely.
For the frosting, beat the softened cream cheese and softened butter together until smooth and lump free. Gradually add the confectioners’ sugar, then beat in the vanilla and pinch of salt until the frosting is spreading consistency.
Frost the cooled cake layers, stacking them and finishing the top and sides with the remaining frosting. Press additional chopped pecans on the sides or sprinkle on top if desired.
Refrigerate the assembled cake for 30 minutes before serving to help the frosting set and make slicing cleaner.

Recipe Details

Prep Time: 30 minutes
Cook Time: 26 to 29 minutes (per bake)
Total Time: About 2 hours including cooling, frosting, and chilling
Servings: 12 slices
Calories: Approximately 890 kcal per serving

Tips, Storage & Variations

Tips
- Use very ripe bananas for the most banana flavor and natural sweetness.
- Toast the pecans in a single layer and cool completely to keep them crisp in the batter.
- If your layers bake unevenly, rotate pans halfway through baking.
Storage
- Store the baked and frosted cake covered in the refrigerator for up to 4 days. Bring slices to room temperature before serving for best flavor.
- Store unfrosted cake layers wrapped tightly in plastic wrap and refrigerated for up to 2 days.
Freezing
- To freeze, wrap cooled, unfrosted layers tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting. Frosted cake can be frozen for up to 1 month tightly covered.
Flavor variations using only recipe ingredients
- Mix extra chopped pecans into the frosting for a nutty texture.
- Use all dark brown sugar instead of light for a deeper caramel note.
- Scatter more chopped pecans on top as a crunchy garnish.

For a quick banana-based dessert inspiration, see this banana split dump cake twist: banana split dump cake.

Frequently Asked Questions

How ripe should the bananas be?
Very ripe, with brown spots for the best sweetness and banana flavor.
Can I use drained pineapple?
The recipe calls for undrained crushed pineapple. Draining will reduce moisture and change texture.
Can I make the cake in two pans instead of three?
You can, but baking time will increase. Check doneness with a toothpick and add time as needed.
Can I make the frosting ahead of time?
Yes, make frosting 1 day ahead and refrigerate in an airtight container. Bring to room temperature and rewhip before using.
How do I prevent a soggy cake from the pineapple?
Toasting the pecans and using the correct flour ratio helps. Use the pineapple as instructed and do not add extra juice.

Conclusion

This Banana Pineapple Cake with Cream Cheese Frosting is a showstopper that combines moist banana cake, bright crushed pineapple, and a silky cream cheese frosting. It is perfect for celebrations or a leisurely weekend baking project. If you want another version with pineapple and cream cheese notes, check this easy pineapple banana cake with cream cheese frosting for inspiration Easy Pineapple Banana Cake With Cream Cheese Frosting. For a different frosting pairing idea that combines banana and pineapple, you may enjoy this banana cake with pineapple cream cheese frosting Banana Cake with Pineapple Cream Cheese Frosting. Happy baking, and please share your results and any adaptations you try.