- 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)
- 1/2 cup chopped pecans
- 1/2-3/4 cup(s) flaked coconut (depending on your taste)
- 1-2 package(s) of cream cheese (8 ounces ea., depending on your taste)
- 1/2 cup of butter
- 4 cups of icing sugar (16 ounces)
- 1-2 teaspoons vanilla (depending on your taste)
- 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)
- Cream butter in mixer and add vanilla and gradually add icing sugar. Stir in coconut.
- 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 half’s and pecan pieces
Note: I know prefer to use two jello roll pans (these pans are smaller than a cookie sheet) lined with parchment paper instead of cake pans. I use an ice cream scoop to divide the batter between the pans. This makes 4 equal layers. Back around 15-20 minutes instead of 30 minutes as they are less thick. Once each layer is cooled enough I simply cut them in half including the parchment paper and stack them onto of each other til I’m ready to frost them. I then remove the parchment paper and ice each layer but not the sides. I then trim each side to make it nice and neat. To serve cut the cake down the middle and then serve 1-2 inch slices.