Ingredients
3cupsall-purpose flour
2cupssugar
1tspbaking soda
1tspsalt
1 ½tspground cinnamon
⅛tspground nutmeg
2cupsripe bananas,mashed
1cupvegetable oil
8ozcrushed pineapple,1can, undrained
3large eggs,beaten
2tspvanilla extract
1cuppecans,chopped
16ozcream cheese,softened
1cupbutter,softened
4cupspowdered sugar,32 oz
2tspvanilla extract
2cupspecans,chopped
Preparation
Preheat oven to 350 degrees F. Line the bottom of 3 9-inch round cake pans with parchment paper. Grease and flour pans.
In a large mixing bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.
Add the bananas, oil, pineapple, eggs, vanilla, and pecans, and stir just until the dry ingredients are moistened. Pour batter into prepared pans.
Bake in preheated oven for 28 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pans for 10 minutes. Turn cakes out onto a wire rack and cool completely for about 1 hour.
In a medium mixing bowl, using an electric mixer beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating on low speed, until combined. Add vanilla and stir to combine.
Place the first layer of cake on a serving plate. Evenly spread ¼ of the frosting over top. Repeat with the remaining layers. Spread the remaining frosting over the sides of the cake.
Press chopped pecans onto the sides of the cake. Refrigerate overnight.
