Ingredients

The following ingredients have 18 Servings
  • 1 cup butter (real butter, no substitutions, at room temperature)
  • 2 cups granulated sugar
  • 5 large eggs (at room temperature)
  • 3 cups all-purpose flour (sifted then measured)
  • ⅛ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup bananas (very ripe, mashed)
  • 8 ounces crushed pineapple (undrained)
  • 1 cup pecans (chopped small (I measured then chopped))
  • 1 Tablespoon pure vanilla extract
  • ¼ cup butter (real butter, not margarine, at room temp)
  • 4 ounces cream cheese (at room temp)
  • 2 and ¼ cups powdered sugar (sifted)
  • 2 tablespoons milk (more if needed to make it thinner)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
  • Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
  • In the bowl of an electric mixer, cream butter and sugar until fluffy. Stop mixer and scrape sides. Mix again.
  • Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
  • Mix flour, salt, and cinnamon together. Add the vanilla to the bananas.
  • Alternately add the flour mixture, mashed bananas, and undrained pineapple to the batter. (Add half the flour, half bananas, half pineapple, repeat with the second half.) Stop the mixer, scrape sides, then mix again.
  • Fold in the pecans until incorporated.
  • Pour batter into your prepared pan. Smooth the top.
  • Bake at 325°F for 70 to 80 minutes or until done. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick.
  • Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.