Ingredients:
- 3 cups (360g) all-purpose flour, plus more for dusting pans
- 2 cups (400g) granulated sugar
- 1 teaspoon (5ml) baking soda
- 1 teaspoon (5ml) ground cinnamon
- ½ teaspoon (2.5ml) salt
- 1 ½ cups (360ml) vegetable oil
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1 (8 ounce/227g) can crushed pineapple, undrained
- 2 cups (approximately 2 large) mashed ripe bananas
- 1 cup (100g) chopped pecans or walnuts
- 8 ounces (227g) cream cheese, softened
- 1 cup (227g or 2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon (5ml) vanilla extract
- Chopped pecans or walnuts, for garnish (optional)
Instructions:
- Grease and flour cake pans; line the bottoms with parchment paper. This prevents sticking and ensures easy removal.
- Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl. Ensures even distribution of leavening and spices.
- In a separate bowl, combine oil, eggs, and vanilla. Pour into the dry ingredients and mix until just combined. Avoid overmixing, which can lead to a tough cake.
- Gently fold in the crushed pineapple (with its juice), mashed bananas, and chopped pecans. Distribute the add-ins evenly.
- Divide batter evenly among the prepared cake pans. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness a few minutes early to avoid overbaking.
- Let cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely. Cooling prevents the cakes from crumbling.
- Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla, beating until light and fluffy. Scrape down the bowl periodically to ensure even mixing.
- Once the cakes are completely cool, frost the top of one cake layer with a generous layer of frosting. Top with a second cake layer and repeat. Top with the final layer and frost the top and sides of the cake.
- Sprinkle with chopped pecans or walnuts, if desired. Adds a beautiful finishing touch.