PINEANNA CAKE
3 1/2 c Cake flour
2 c Sugar
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1 c Vegetable oil
3 Eggs, slightly beaten
2 c Bananas, chopped
– (about 4 medium)
1 c Pecans, chopped
1 1/2 ts Vanilla
8 oz Pineapple, crushed in juice
– undrained (1 can)
FROSTING
8 oz Cream cheese, softened
1/2 c Butter or margarine,
– softened
1 lb Powdered sugar
– (about 3 1/2 cups)
1 ts Vanilla
1/2 c Chopped pecans for garnish
Heat oven to 350 degrees. Grease and flour 3 (9- by 1 1/2-inch) round
pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl.
Add oil and eggs. Stir until all dry ingredients are moistened; do
not beat. Stir in bananas, 1 cup pecans, the vanilla and pineapple
with juice. Divide batter evenly among prepared pans. Bake 25 to 30
minutes or until toothpick inserted in center comes out clean. Cool
10 minutes; remove from pans. Cool completely on wire racks. For
frosting, beat cream cheese and butter in large bowl on medium speed
until smooth. Beat in powdered sugar and vanilla until light and
fluffy. Fill layers and frost side and top of cake. Cut cake using
sharp knife. Refrigerate any remaining cake.
Yields
1 Servings