Ingredients

The following ingredients have 14 Servings
  • 1 cup pecan halves
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup sugar
  • 1 cup light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1½ cup banana (mashed (approx 4 bananas))
  • 8 ounces crushed pineapple
  • 2 tsp vanilla extract
  • 2 8 ounce pkgs cream cheese (room temperature)
  • ½ cup unsalted butter (room temperature)
  • 4½-5 cups powdered sugar
  • 2 tsp vanilla extract
  • pinch salt
  • Chopped Pecans for garnish as desired

Instruction

  • Preheat oven to 350°F. Grease and flour two 9 inch round baking pans, set aside.
  • Toast the pecans in a medium size skillet on the stovetop over medium heat. Stir the pecans while toasting for 3-5 minutes until the pecans have darkened in color and are fragrant. Remove from the heat and set aside.
  • In a medium size mixing bowl combine the dry ingredients: flour, baking powder, baking soda, salt and cinnamon. Whisk to combine. Set aside.
  • In a large bowl combine the sugars and add in the egg. Whisk together. Pour in the oil and stir until mostly combined. Add in the banana and crushed pineapple. Stir until well combined.
  • Add the dry ingredients into the wet ingredients, stirring until the batter is just coming together.
  • Chop up the toasted pecans and fold into the batter.
  • Divide the batter and pour into the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes or until baked through and a toothpick inserted in the center comes out clean.
  • Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the cakes from the pan and continue to cool on a wire rack until cooled completely to room temperature.