Ingredients:

  • 3 cups (375g) all-purpose flour, plus more for dusting the pans
  • 2 cups (400g) granulated sugar
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (5g) ground cinnamon
  • ½ teaspoon (2.5g) salt
  • 1 ½ cups (360ml) vegetable oil (or canola oil)
  • 4 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (240ml) crushed pineapple, undrained (canned is fine)
  • 2 cups (400g) mashed ripe bananas (about 4 medium)
  • 1 cup (100g) chopped pecans
  • 8 ounces (226g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour the cake pans, then line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. In a separate bowl, whisk together oil, eggs, and vanilla.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix!
  5. Gently fold in the crushed pineapple, mashed bananas, and chopped pecans until evenly distributed.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes are cooling, beat the cream cheese and butter together until smooth and creamy.
  10. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
  11. Once the cakes are completely cool, frost the first layer. Add the second layer, frost. Add the third layer and frost the top and sides of the cake with the cream cheese frosting.
  12. Sprinkle with extra chopped pecans if desired. (Optional)