Ingredients
Scale
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 8 oz crushed pineapple (drained, 1 can)
- 2 cups mashed bananas (2–3 bananas)
- 1 cup finely chopped pecans
- 32 oz cream cheese (room temp, 4 blocks)
- 4–6 cups confectioners’ sugar
- 2 sticks unsalted butter (room temp)
- 1 tablespoon vanilla extract
- Whole pecans for decorating
Instructions
- Preheat oven to 350°F and prepare cake pans.
- Mix dry ingredients in a bowl.
- Combine wet ingredients in another bowl.
- Add wet mixture to dry ingredients, mix gently.
- Divide batter into pans and bake for 25 minutes.
- Cool cakes, level them with dental floss.
- Prepare cream cheese frosting and assemble the layers.
- Decorate with whole pecans.
Last Step:
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Ensure all wet ingredients are at room temperature before mixing.
Do not overmix the batter to maintain fluffiness.
Leftover cake can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 440
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg