A moist Southern layer cake bursting with bananas, pineapple, and pecans, topped with creamy frosting.
# What You'll Need:
→ For the Cake
01 - 3 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp ground cinnamon
05 - ½ tsp salt
06 - 3 large eggs, room temperature
07 - 1 cup vegetable oil
08 - 2 tsp pure vanilla extract
09 - 1 cup toasted pecans, chopped
10 - 2 cups ripe bananas, mashed (about 3 bananas)
11 - 1 can (8 oz) crushed pineapple, undrained
→ For the Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 tsp pure vanilla extract
16 - Pinch of salt
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans, or line with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until well blended.
03 - In another bowl, beat eggs, oil, and vanilla until well combined.
04 - Stir mashed bananas, crushed pineapple with juice, and chopped pecans into the egg mixture.
05 - Add wet ingredients to dry ingredients, mixing gently until just combined. Do not overmix.
06 - Divide batter evenly among the prepared pans.
07 - Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then remove and let cool completely on wire racks.
09 - Beat cream cheese and butter together until smooth and creamy.
10 - Gradually add powdered sugar, vanilla, and salt, beating until fluffy and spreadable.
11 - Spread frosting between layers and over the top and sides of the cake. Garnish with extra toasted pecans.
