Ingredients
Scale
- 2 cups (250g) chopped pecans
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 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, at room temperature
- 1 cup (226g/240ml) vegetable oil (or avocado oil)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- one 8-ounce can (226g) crushed pineapple (do not drain)
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper. Spread chopped pecans on the sheet and bake for 6–8 minutes until fragrant. Let cool for 10–15 minutes.
- Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line with parchment paper, then grease the paper as well.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk together eggs and oil. Mix in granulated sugar, brown sugar, and vanilla extract, followed by mashed bananas and crushed pineapple.
- Add the banana-pineapple mixture to the dry ingredients and mix until combined. Gently fold in 1 and 1/2 cups of toasted pecans. You should have a batter of around 6 to 7 cups.
- Divide the batter evenly among the prepared cake pans. Bake for 26–29 minutes or until a toothpick comes out clean.
- Once baked, cool the cakes in their pans on a rack for 1 hour. Then, run a knife around the edges to release the cakes, remove them from the pans, and let them cool completely on the rack before frosting.
- Using a mixer, beat cream cheese and butter together until smooth. Gradually add confectioners’ sugar, vanilla, and a pinch of salt, mixing until creamy. If frosting is too thin, chill it for 30 minutes before using.
- Level the tops of each cake layer. Place one layer on a cake stand, top with 3/4 to 1 cup of frosting, and then add the next layer upside down. Repeat frosting on the second layer and place the final layer right side up, applying icing on top and sides. Garnish with remaining toasted pecans. Refrigerate the cake for at least 20 minutes before slicing.
- Store any leftover cake tightly covered in the refrigerator for up to 5 days.
Notes
For best results, ensure the cakes are completely cool before frosting to prevent melting.
Feel free to substitute walnuts for pecans if desired.
This cake can be made a day in advance and kept in the fridge, allowing the flavors to meld beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 42g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.