Pineanna Nut Cake

Recipe Ingredients

		Cake
3 1/2 cups	218g / 7.7oz	Cake flour
2 cups	396g / 13oz	Sugar
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Cinnamon
1 cup	237ml	Vegetable oil
3		Eggs - slightly beaten
2 cups	292g / 10oz	Bananas - chopped (about 4 medium)
1 cup	146g / 5.1oz	Pecans - chopped
1 1/2 teaspoons	7.5ml	Vanilla
8 oz	227g	Pineapple - crushed in juice
		Frosting
8 oz	227g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Butter or margarine - softened
1 lb	454g / 16oz	Powdered sugar (about 3 1/2 cups)
1 teaspoon	5ml	Vanilla
1/2 cup	73g / 2.6oz	Pecans - chopped for garnish

Recipe Instructions

Heat oven to 350F. 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.

Source:
Cooking with Honors, Carteret Community College

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.