Description

A moist and flavorful Southern classic cake made with bananas, pineapple, and pecans, layered with a rich cream cheese frosting — perfect for Easter celebrations.

Ingredients

Units Scale

3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8 oz) can crushed pineapple with juice
2 cups mashed ripe bananas (about 4 medium)
1 cup chopped pecans
1 package (8 oz) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract (for frosting)
Extra chopped pecans for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
Add eggs, oil, and vanilla extract to the dry ingredients and stir just until moistened.
Fold in crushed pineapple with juice, mashed bananas, and chopped pecans.
Divide batter evenly among prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then remove to wire racks to cool completely.
To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
Frost between layers, top, and sides of the cooled cake. Garnish with additional pecans if desired.

Notes

Ensure bananas are very ripe for best flavor and moisture.
The cake can be made a day ahead and kept covered in the fridge.
Bring the cake to room temperature before serving for best taste.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 44g
Sodium: 280mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg