Cake1 ½ cups (375mL) granulated sugar3 eggs ¾ cup (175mL) Crisco® Vegetable or Canola Oil2 ripe bananas, mashed (about 1 cup/250mL)1 tsp (5mL) vanilla extract 2 ½ cups (625mL) Robin Hood® All Purpose Flour1 tsp (5mL) baking soda 1 tsp (5mL) cinnamon½ tsp (2mL) salt¾ cup (175mL) chopped pecans 1 cup (250mL) crushed pineapple with the juiceCream Cheese Icing8 oz (250g) cream cheese, softened ½ cup (125mL) butter, softened4 cups (1L) icing sugar1 tsp (5mL) vanilla extract ½ cup (125mL) chopped pecans for garnish
1. Preheat oven to 350ºF (180ºC). Grease two 9” (23cm) cake pans.2. Beat sugar, eggs, oil, bananas and vanilla until ingredients are well mixed. Add flour, baking soda, cinnamon and salt and continue to beat until batter is well mixed.3. Stir in pecans and pineapple by hand.4. Divide batter into prepared pans. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in center of cake comes out clean. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before icing, about 30 minutes.5. Icing: in the bowl of an electric mixer, cream together cream cheese and butter until fluffy. Slowly add icing sugar, first mixing on low speed and then increase speed to high. Beat until light and fluffy. Add vanilla.6. Assembly: place ¾ cup (175mL) of icing on first layer of cake. Top with second layer and ice top and sides of cake. Sprinkle top with chopped pecans.
Fantastic! I took this cake to a party last night. What a hit! When my friends were leaving they were all taking some home. I would defiantly make this again. Thanks Robin Hood.
I made this for my granddaughter birthday and she just love it . Thank YOU
I made this cake for the first time and it was a absolute hit, everybody loved it, it was so moist and tasty, and the cream cheese icing complimented the cake. Will surely make it again.
This cake was dense and delicious. My in-laws begged me not to make it again because it was so good that it was dificult to stop eating. I agree. From now on I'm only making this cake when I have lots of people to feed... to lesten the likelyhood of leftovers and overeating. hehehe
I found the cake quite good and easy to make. I like the suggestion to add cinammon, and will try it the next time I make it. I did find the icing a bit sweet, and it made more than I needed. I think next time, I will make a smaller batch of the icing. I found it overpowered the cake a bit. Less would be more. Other than that, it was good, and I would make it again!
Banana and pineapple give this cake a deliciously-moist texture, and hummingbirds, no doubt, would love its fruity sweetness. The recipe originated in the southern United States so it’s no surprise that pecans are on the ingredients list too.
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