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Banana Pineapple Cake with Cream Cheese Frosting

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A moist, warmly spiced layer cake with bright, fruity sweetness from bananas and crushed pineapple, topped with rich and tangy cream cheese frosting.

Ingredients

Scale
  • 2 cups chopped pecans, toasted
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups mashed bananas (about 3 large ripe bananas)
  • 1 can (8 ounces) crushed pineapple (do not drain)
  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract for the frosting
  • Pinch of salt for the frosting

Instructions

  1. Preheat the oven to 300°F (149°C) and toast the pecans for 6 to 8 minutes. Spread pecans on a baking sheet and watch closely so they do not burn. Remove and cool, then chop if needed.
  2. Increase the oven temperature to 350°F (177°C) and prepare three 8-inch cake pans. Grease the pans and line the bottoms with parchment for easy removal.
  3. Whisk together the dry ingredients in a medium bowl: flour, baking powder, baking soda, ground cinnamon, allspice, and salt. Set aside.
  4. Combine the wet ingredients in a large bowl: eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk until smooth, then mix in the mashed bananas and crushed pineapple.
  5. Fold the dry mixture into the wet mixture until just combined. Fold in the toasted pecans.
  6. Divide the batter evenly among the prepared pans and bake for 26 to 29 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
  7. Cool the cakes in the pans for 10 minutes, then remove them and cool completely on wire racks.
  8. Beat the cream cheese and unsalted butter until smooth for the frosting. Gradually add confectioners’ sugar, and mix in the vanilla extract and a pinch of salt.
  9. Layer and frost the cooled cakes with the cream cheese frosting, garnishing with remaining pecans if desired.
  10. Refrigerate for 30 minutes before serving to set the frosting.

Notes

Use very ripe bananas for the best flavor and store the leftover cake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: banana cake, pineapple cake, cream cheese frosting, layer cake, dessert

Find it online: https://swifttasty.com/banana-pineapple-cake-cream-cheese-frosting/