Follow these steps for perfect results
flour
sugar
baking soda
salt
cinnamon
eggs
beaten
oil
vanilla
crushed pineapple
pecans
chopped
bananas
chopped
cream cheese icing
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon.
Add beaten eggs and oil to the dry ingredients.
Stir until just moistened; do not overbeat.
Stir in vanilla, crushed pineapple, 1 cup of chopped pecans, and chopped bananas.
Divide batter evenly among the prepared cake pans.
Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Once completely cool, frost between layers and on top with cream cheese icing.
Sprinkle the remaining 1/2 cup of pecans on top of the cake.
Expert advice for the best results
Use ripe but not overly soft bananas for best flavor and texture.
Do not overmix the batter to avoid a tough cake.
Toast the pecans lightly before chopping to enhance their flavor.
Ensure cake layers are completely cool before frosting to prevent melting.
Everything you need to know before you start
20 minutes
Can be made a day ahead; frosting can be prepared in advance.
Slice of cake on a plate, dusted with powdered sugar.
Serve with a scoop of vanilla ice cream.
Accompany with a cup of coffee or tea.
Its sweetness complements the cake.
Discover the story behind this recipe
A popular cake often served at celebrations and potlucks.
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