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Banana Pineapple Cake with Cream Cheese Frosting

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A moist and flavorful layer cake combining ripe bananas, crushed pineapple, and a rich cream cheese frosting, perfect for gatherings.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 300°F (149°C) and toast the pecans for 6 to 8 minutes until fragrant. Allow to cool.
  2. Increase the oven temperature to 350°F (177°C). Grease and line three 8-inch round cake pans.
  3. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt until evenly combined.
  4. 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.
  5. Add the dry ingredients to the wet ingredients and mix until just blended. Fold in 1 and 1/2 cups of the toasted pecans.
  6. 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.
  7. 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.
  8. 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.
  9. Refrigerate the assembled cake for 30 minutes before serving to help the frosting set and make slicing cleaner.

Notes

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.

Nutrition

Keywords: cake, banana, pineapple, cream cheese, dessert, baking

Find it online: https://recipehappy.com/banana-pineapple-cake-cream-cheese-frosting/