Description
A delightful blend of pineapple, banana, and pecans, this moist cake topped with cream cheese frosting is perfect for any celebration.
Ingredients
Scale
- 1 cup buttermilk
- 1 cup cooking oil (such as canola)
- 4 large eggs (at room temp)
- 2 tsp vanilla extract
- 1 cup white granulated sugar
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 cup diced pecans
- 1 cup mashed bananas (about 2 bananas)
- 8 oz crushed pineapple (drained)
- 2 cups unsalted butter (softened at room temp)
- 16 oz cream cheese (softened at room temp)
- 1 1/2 tsp vanilla extract
- Pinch salt
- 3 cups confectioner’s sugar
- Edible flowers (for decoration)
- 1/2 cup diced pecans (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans.
- Combine buttermilk, oil, eggs, and vanilla extract in a large mixing bowl. Beat until well blended.
- Mix sugar, flour, baking powder, baking soda, salt, and cinnamon in another bowl.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overmix).
- Fold in the mashed bananas, crushed pineapple, and diced pecans.
- Divide the batter evenly between the two prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Beat softened butter and cream cheese together until creamy and smooth in a large bowl.
- Add in vanilla extract and a pinch of salt, then gradually incorporate confectioner’s sugar on low speed until fully blended.
- Increase the speed to high for a couple of minutes to achieve a light and fluffy texture.
- Once the cake is completely cool, place one layer on a cake stand.
- Spread a generous layer of cream cheese frosting on top, making it as flat as possible.
- Place the second layer on top and spread frosting over the top and around the sides.
- Garnish the top with the remaining diced pecans and decorate with edible flowers for a stunning presentation.
Notes
Keep butter and cream cheese at room temperature for easy blending. Store leftover cake in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg