Very popular back in the seventies, this classic cake is a delicious way to celebrate Easter and Spring!
Course: Dessert
Cuisine: American
Servings: 16
Ingredients
CAKE:
3c.all-purpose flour
2c.granulated sugar
1tsp.baking soda
1tsp.salt
1tsp.ground cinnamon
3lg.eggsbeaten
1c.vegetable oil
1(8 oz.) cancrushed pineappleun-drained
1c. chopped pecans
2c. chopped bananas
CREAM CHEESE FROSTING:
2(8 oz.) pkg.cream cheeseroom temperature
1c.granulated sugar
2tsp.vanilla extract
1pinchsalt
1c.heavy cream
1/2c. chopped pecansfor decorating
Instructions
Preheat the oven to 350 degrees. Grease and flour three 9-inch round cake pans.
CAKE: In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Add beaten eggs, oil, and vanilla, stirring until dry ingredients are moistened. (DO NOT BEAT) Stir in pineapple, 1 cup of pecans, and bananas.
Pour the batter into prepared cake pans. Bake for 20 to 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool in pans on wire racks for 5 minutes. Remove cakes from pans, and cool completely on wire racks.
FROSTING: In a large mixing bowl, cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and beat until peaks form.
Spread cream cheese frosting between cake layers. Frost the top and sides of the cake. Sprinkle the remaining 1/2 cup of chopped pecans over the top. Store cake in refrigerator.