Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 2 cups Granulated Sugar
  • 2 tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • 1/2 tsp fine sea Salt
  • 3 large Eggs, room temperature
  • 3/4 cup Vegetable Oil (or Canola)
  • 1 tsp Vanilla Extract (for cake)
  • 1 (20 oz) can Crushed Pineapple, drained thoroughly
  • 1 1/2 cups Very Ripe Bananas, mashed (about 3 large)
  • 1 cup Pecans or Walnuts, chopped and lightly toasted
  • 1 cup (2 sticks) Unsalted Butter, softened (for frosting)
  • 16 oz (2 blocks) Full-fat Cream Cheese, slightly chilled
  • 5 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract (for frosting)
  • 1/8 tsp fine salt (for frosting)
  • 1/2 cup Chopped Pecans, toasted (for garnish)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans. Line the bottoms with parchment paper circles.
  2. Ensure the crushed pineapple is squeezed dry. Pat it down with paper towels if necessary to remove all excess liquid.
  3. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt until thoroughly combined.
  4. Pour the vegetable oil, eggs, and vanilla extract into the dry mixture. Mix on low speed until just combined—do not overmix at this stage.
  5. Gently fold in the mashed bananas, the well-drained crushed pineapple, and the toasted nuts using a rubber spatula. Mix only until the ingredients are evenly distributed, then stop stirring immediately.
  6. Divide the batter evenly among the three prepared cake pans. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10–15 minutes before inverting them onto a wire rack. Remove the parchment paper and allow them to cool completely before frosting.
  8. Make the Frosting: Beat the softened butter and the slightly chilled cream cheese together on medium speed until smooth and lump-free (about 3 minutes).
  9. Reduce speed to low and gradually add the sifted powdered sugar and vanilla, along with the pinch of salt. Increase speed to medium-high and beat for 2–3 minutes until light, fluffy, and spreadable. Do not overbeat.
  10. Assembly: Place the first layer on your serving plate. Apply a thin layer of frosting (the crumb coat) all over the sides and top to seal in any loose crumbs.
  11. Refrigerate the crumb-coated cake for 20 minutes to set the frosting.
  12. Apply the remaining frosting smoothly around the top and sides (the final coat). Press the reserved chopped, toasted pecans around the base and/or sprinkle them over the top. Slice and enjoy!