Ingredients: |
Ingredients: 3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 large eggs, room temperature, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas, ripe
Cream Cheese Frosting
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup chopped roasted pecans
1 banana sliced
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Directions: |
Directions:Preheat oven to 350º prepare to 3, 9 inch cake pans.
Prepare cake: In a large bowl, sift all dry ingredients together twice. In a small bowl, combine oil, extract, pineapple (including liquid, chopped pecans and ripe bananas. Fold in wet ingredients in to dry ingredients. Do not overmix.
Divide batter evenly between prepared pans. Tap on counter lightly to remove trapped air bubbles.
Bake in 350 deg oven until the tops spring back when gently pressed with your fingertips, 25 to 35 minutes.
Place pans on wire rack to cool 10 minutes. remove from pans continueing cooling on wire rack until cool completely, top sides up.
Prepare frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar and salt, beating at low speed until light and fluffy. Stir in lemon juice and vanilla extract.
Assemble: Using a serrated knife, trim tops of cakes to make level. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting and 1 sliced banana. Place the second layer on top and repeat process with another 1/4 of the frosting 1 sliced banana. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. With gloved hand pat chopped pecans all around side of cake. Refrigerate until ready to serve. |
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