Prep Time: 35 Min
Bake Time: 30 Min
3 cups All-purpose Flour 2 cups Sugar 1 teaspoon Salt 1 teaspoon Baking Soda 1 teaspoon Ground cinnamon 3 Eggs, beaten 1 ½ cup vegetable Oil 1 ½ teaspoon Vanilla extract 8 ounces Crushed pineapple, undrained 4 cups Pecans, divided 3 cups Mashed banana 8 ounces Cream cheese 1 cup Butter 16 ounces Powdered sugar 2 teaspoons Vanilla extract
Prepare oven & pans. Preheat oven to 350 degrees F. Prepare the 9-inch cake pans by greasing and flouring then covering bottom with a piece of parchment paper.
Make the batter. Combine dry ingredients in the large bowl of a mixer. Next, add in the eggs and vegetable oil mixing on medium speed until moistened. Add the vanilla extract, crushed pineapple, 1 cup of chopped pecans, and mashed bananas and continue to mix until the batter fully comes together.
Bake the cake. Spoon the batter into each cake pan. Bake at 350 degrees F for 25 - 30 minutes. Place cakes on a wire rack to let them cool to room temperature.
Make the Frosting. Place cream cheese and butter in the bowl of a mixer and whip together until smooth. Add powdered sugar and whip until fully incorporated. Add vanilla extract and continue to whip until fully mixed in.
Assemble. Place one layer of cake on your cake plate and frost the top. Repeat until you have three layers. Use the remaining frosting to cover the entire cake. Press the remaining chopped pecans into the sides of your cake.