Step by step

Method

4 steps

1. 1

   Preheat the oven to 350°F. Grease and flour two 9-inch cake pans (or line with parchment rounds). Whisk 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt in a large bowl.

2. 2

   Stir in 3 large beaten eggs, 1 cup vegetable oil, and 2 teaspoons vanilla until the batter looks mostly smooth. Fold in 2 cups mashed ripe banana, 1 can (8 oz) crushed pineapple undrained, and 1 cup chopped pecans — the batter will be thick and fruit-studded.

3. 3

   Divide between the pans. Bake 28–32 minutes until a toothpick in the center comes out clean with a few moist crumbs (not wet batter). Cool in pans 10 minutes, then turn out onto racks and cool completely before frosting.

4. 4

   Beat 16 oz softened cream cheese with 1 cup softened butter until fluffy. Add 4 cups powdered sugar and 2 teaspoons vanilla; beat until smooth and spreadable. Frost the cooled layers and garnish with extra pecans. You want a moist, banana-pineapple cake with creamy frosting that holds a clean slice — not a dense dry crumb or a weepy frosting slide.