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Ingredients
    For the cake
  • 3 cups All-purpose flour
  • 1 cup C&H® Light Brown Sugar
  • 1 cup C&H® Granulated Sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt
  • 3 large Eggs, at room temperature
  • 1 ½ cups Vegetable oil
  • 2 teaspoons Pure vanilla extract
  • 1 (8 oz.) can Crushed pineapple (drained)
  • 4 medium Bananas, mashed
  • 1 cup Pecans, chopped and toasted
    For the cream cheese frosting
  • 2 (8 oz.) packages Cream cheese, at room temperature
  • 1 cup (2 sticks) Unsalted butter, at room temperature
  • 2 (16 oz.) Packages C&H® Powdered Sugar
  • 2 teaspoons Pure vanilla extract
    For decoration
  • ½ cup Pecans, chopped and toasted
  • 5-6 Dried pineapple slices
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Instructions
Prep Time: 45 minutes / Bake Time: 25 minutes / Yields: One 8-inch cake
Step 1

Preheat oven to 350°F. Butter and flour three 8-inch round cake pans.

Step 2

In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt. Add eggs and oil and whisk together until combined. Add vanilla, pineapple, bananas, and pecans. Mix until well combined.

Step 3

Evenly distribute the batter among the three pans. Bake for 20-25 minutes or until golden brown and a toothpick inserted in the middle of the cake comes out clean. Remove from the oven and cool in the pans for 10 minutes. Carefully remove from the pan and allow to cool completely.

Step 4

While the cakes are cooling down, prepare the cream cheese frosting by beating the cream cheese and butter until smooth. With the mixer at low speed, gradually add the powdered sugar. Scrape the sides of the bowl as needed. Add the vanilla. Increase speed to medium high and beat until light and fluffy, about 2 minutes.

Step 5

Assemble the cake. Place one layer of cake on a serving platter. Spread about 1 cup of frosting using an offset spatula. Top with a second layer of cake and repeat the process. Top with third layer and frost the cake over the top and sides. Decorate with toasted pecans and dried pineapple slices.

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