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Ingredients
Cake
- 3 cups All-purpose flour, 360 g
- 2 cups Granulated sugar, 400 g
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- 1/2 tsp Fine salt
- 3 Large eggs
- 1 cup Neutral vegetable oil, 240 ml
- 2 tsp Pure vanilla extract
- 2 cups Very ripe bananas, about 450 g, mashed
- 8 oz Crushed pineapple in juice, 227 g, undrained
- 1 cup Pecans, 113 g, toasted and chopped
Cream Cheese Frosting
- 16 oz Full-fat cream cheese, 454 g, softened
- 1 cup Unsalted butter, 226 g, softened
- 5 cups Confectioners' sugar, 565 g
- 2 tsp Pure vanilla extract
- 1/4 tsp Fine salt
Finish
- 1/2 cup Pecans, toasted and chopped, for garnish (optional)
Instructions
Heat oven to 350°F. Grease and parchment-line three 9-inch round cake pans.
Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl.
In a second bowl whisk eggs, oil, and vanilla. Stir in mashed banana, crushed pineapple with its juice, and toasted pecans.
Fold wet ingredients into dry just until no dry pockets remain. Do not overmix.
Divide batter evenly among the pans and bake 25–30 minutes, until the centers spring back and a tester comes out clean or with moist crumbs.
27 minCool in pans 10 minutes, turn onto racks, remove parchment, and cool completely.
10 minBeat cream cheese and butter smooth. Gradually beat in confectioners' sugar, then vanilla and salt.
Stack the three cooled layers with frosting between each. Frost the top and sides and garnish with toasted pecans if desired.
Chill 20–30 minutes before slicing for cleaner layers.
25 minNutrition per serving
690
Calories
6g
Protein
89g
Carbs
36g
Fat
Chef's Notes & Storage
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