- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ cups cooking oil – canola or vegetable
- 3 eggs, room temperature, slightly beaten
- 1 (8 oz) can crushed pineapple, almost completely drained
- 2 cups mashed ripe bananas – about 3–4 large
- 2 teaspoons vanilla extract
- 1 ½ cups pecans , chopped
FOR THE FROSTING:
- 2 (8 oz) packages cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 6–8 cups powdered sugar, sifted
- 1–2 teaspoons vanilla extract
- Preheat oven to 300° F.
- On a baking sheet, spread pecans in an even layer and toast for 8-10 minutes.
- Remove from oven and set aside.
- Increase oven heat to 350° F.
- Grease and flour 3 – 9 inch cake pans.
- In a large bowl, whisk together flour, salt, baking soda and cinnamon.
- In a medium bowl, blend together the sugar and oil until smooth.
- Slightly beat eggs in a small bowl.
- Whisk eggs into sugar mixture until well combined.
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined.
- Fold in pecans.
- Gradually add flour mixture until mixture is smooth and well combined.
- Divide batter into cake pans evenly.
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean.
- Cool completely on wire racks.
- Remove from pans and frost with cream cheese frosting.
FOR THE FROSTING:
- In a large mixing bowl add cream cheese, and beat until smooth.
- Add in butter and beat butter until smooth.
- Gradually add powdered sugar, mixing in between each addition.
- Beat until smooth.
- Beat in vanilla until smooth.
- Frost cake, putting a nice thick layer of frosting in between each cake layer.
- Store leftovers in refrigerator for up to 3-4 days in a covered container.
- Serving Size: 10-12