Ingredients 3 cups unbleached all-purpose flour 2 cups granulated sugar 1 tsp salt 1 tsp ground cinnamon 1/2
tsp baking powder 3 large eggs, beaten 1 1/2 cups vegetable oil 1 (11
oz) can crushed pineapple, with juice (I used
an 8 oz can.) 2 cups diced bananas 2 cups pecans (I had 1 1/2 cups, which was plenty) 1 1/2
tsp vanilla extract
Icing: 1 8 oz package cream cheese, at room
temperature 1 tsp vanilla extract 4 1/2 cups confectioners' sugar (I ended up only using 3 1/2
Preheat the oven to
350-degrees F. Butter two 9-inch cake pans.
To make the cake, combine the
flour, sugar, salt, cinnamon, and baking powder in a large bowl. Mix until
well-blended with a wire whisk. Add the eggs and oil and stir with a wooden
spoon until moist. Add the pineapple, bananas, pecans, and vanilla. Stir until
well-blended. Pour into the prepared pans. Bake for 25 minutes (Mine took closer to 35), or until a tester
inserted near the center of one of the cakes comes out clean. Cool on a wire
rack for 10 minutes. Invert onto racks and remove the pans. Finish cooling
To make the icing, beat the cream cheese and vanilla
until very soft. Add the confectioners' sugar gradually, beating until fully
blended and a soft spreading consistency has been reached. Add a little milk if
necessary to achieve a spreading consistency. Spread over the top of one layer.
Set the second layer on top and frost the top and sides of the cake.