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Banana Pineapple Cake with Cream Cheese Frosting

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A warm, tender, and irresistibly fruity layer cake combining ripe banana sweetness, bright pineapple tang, and crunchy toasted pecans.

Ingredients

Scale
  • 2 cups chopped pecans, toasted
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups mashed bananas (about 3 large ripe bananas)
  • 1 can (8 ounces) crushed pineapple (do not drain)
  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 300°F (149°C). Line a baking sheet and spread the chopped pecans in a single layer. Toast the pecans for 6 to 8 minutes until fragrant. Allow them to cool.
  2. Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.
  4. In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and 2 teaspoons of vanilla extract until well combined. Stir in the mashed bananas and crushed pineapple.
  5. Add the dry ingredients to the wet ingredients and mix until just blended. Gently fold in 1 and 1/2 cups of the toasted pecans.
  6. Divide the batter among the three prepared pans and bake for 26 to 29 minutes until a toothpick inserted comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt.
  9. Once the cake layers are cool, assemble the cake by layering and frosting between each layer and on the top and sides. Garnish with the remaining pecans.
  10. Refrigerate for 30 minutes before serving to let the frosting set.

Notes

Use ripe bananas with brown spots for the best banana flavor and sweetness. Refrigerate the frosted cake for up to 4 days.

Nutrition

Keywords: banana cake, pineapple cake, cream cheese frosting, layer cake, dessert

Find it online: https://saveurmagique.com/banana-pineapple-cake-cream-cheese-frosting/