Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (5 g) baking powder
  • 1 teaspoon (5 g) salt
  • 1 teaspoon (2 g) ground cinnamon
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 cup (240 g) crushed pineapple, drained
  • 1 cup (240 g) ripe banana, mashed (about 2 bananas)
  • 1 cup (120 g) chopped pecans (toasted if desired)
  • 8 oz (227 g) cream cheese, softened
  • 1/2 cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 1 teaspoon (5 ml) vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour the cake pans.
  3. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
  4. In another bowl, whisk together oil, eggs, and vanilla extract until well combined.
  5. Gradually combine wet and dry ingredients until just mixed.
  6. Gently fold in crushed pineapple, mashed bananas, and chopped pecans. Do not overmix.
  7. Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
  10. Once cakes are cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides.
  11. Optional: Garnish with additional pecans or banana slices before serving.