My DISCLAIMER (lol) – Michael bought me the Kitchen Aid Professional 5 Plus mixer for Christmas (since my previous one was sold (don’t ask) AND I had some ripened (very ripened) bananas I wanted to use. My disclaimer – this will NOT help my already chubby wubby situation… (HA HA) But it WAS lots of fun to make and I was good enough to share several slices with my neighbors. It is a moist cake and I did mush my bananas rather than sliced them (they were too soft to cut). And I didn’t MAKE the cream cheese frosting (cheated and bought)…
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
I have to share that Watkins Pure Vanilla Extract is magnificent – BUT, I wouldn’t use it for just ANY cake/pie just because I find it to be a bit more pungent (in a GOOD way) but if you are doing a true Pecan Pie – I highly recommend it. I buy mine at Walmart (hey, I’m still southern…) lol
1 (8-ounce) can crushed pineapple, undrained
Why is it cheaper to buy the larger size can of crushed pineapples? You can always make two cakes or blend it with champagne (of course)! 🙂
2 cups chopped bananas (again – I mushed mine)
1 cup chopped pecans
Love my chopper, but not the cleaning part. And I no longer put in dishwasher – it’s how I killed my last one. LOL FYI: this southern girl almost always has pecans in her cupboard.
Note: this is a dense cake, so you want to distribute the amount of batter evenly – if you add too much to make it thicker, it doesn’t bake as well. It’s a GOOD THING (lol, Mini Martha Stewart saying) that I just went to Walmart and found a 4-piece Wilton wedding cake pan SET (along with the larger muffin pans) on clearance – I realized I only had TWO Wilton pans (and they ARE old – like me).Cream Cheese Frosting
1/2 cup chopped pecans
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans. (I used three to make the layers look higher – but I recommend if you are buying the store bought cream cheese frosting like I did, you might want to get two cans – when I sliced my cake, you couldn’t see the frosting between the layers since I did it so thin, but I also did for LESS sugar/fat). 🙂
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.