Tags
Ingredients
Cake
- 3 cups all-purpose flour
- 1 tsp salt
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 large eggs
- 1 1/2 cups vegetable oil
- 1 1/2 tsp vanilla
- 1 can crushed pineapple (NOT DRAINED) (8 ounces)
- 2 cups chopped bananas (1 1/2 cups mashed) or 3 bananas
- Shortening (for greasing pan)
- 1 cup chopped pecans (toasted pecans)
Icing
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 2 packages of cream cheese (8 ounces ea)
- 3/4 – 1 cup of butter (depending on your taste)
- 4 cups of icing sugar (16 ounces)
- 2 teaspoons vanilla
Directions
- Preheat oven to 350 degrees F.
- Combine flour, sugar, salt, baking soda and cinnamon in a large bowl
- Add eggs and oil, stir until ingredients are moistened
- Stir in vanilla, pineapple, bananas and 1 cup of chopped toasted pecans (put pecans on a baking sheet and put under the broiler for a minute or two while stirring to ensure they don’t burn)
- Pour batter into 3 well-greased and floured 9-inch cake pans
- Bake for 25-30 minutes or until a toothpick inserted in the center comes our clean.
- Remove from pans after cooling for about 10 minutes and then cool cake completely before icing (about 1 hour)
- Spread 1 cups of cream cheese icing over first layer and top with second layer and top with another cup of icing, then top with last layer and frost the top and sides with remaining icing. Decorate top with pecan halfs