My buddy Linda’s suggestion for a light and fluffy chocolate icing. Smooth out bubbles before spreading on any cake.
| Servings: | 12 |
| Yield: | 1 to 9 – layer inch round cake |
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 ¼ cups vegetable oil
- 3 eggs
- 1 (8 ounce) can crushed pineapple with juice
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped pecans
- ¼ cup chopped black walnuts
- ⅔ cup mashed bananas
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
- Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with Cream Cheese Frosting.
Nutrition Facts
| Calories | 551 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 317 mg |
| Sugars | 38 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. Recommend! I made this and won the grand prize in baking at the county fair.
This was such a great cake! We cut back on the sugar by a little over a half cup and used cream cheese frosting which could not have been a better match! We will definitely be making this delicious cake again.
Love this!!! So moist and delicious!
Love it
Yes I made it and loved it. I didn’t ice it because I made mini loaves as Christmas gifts for my neighbors. They were delicious on their own. Now i’m making them to go into my church’s “Valentine Thank You Baskets” to give to our First Responders (Police & Fire Fighters) in our area. My favorite cake!
Great Southern recipe.Made small pan cakes and gaveas gifts.
Swapped out 3/4 C of the oil with banana/pineapple puree (I didn’t have applesauce), and cut the sugar by about 1/2 C to make up for the sweetness. The only nuts I had on hand was almonds, so I used those. It was good! I kind of missed the fat flavor from the oil, but my husband likes it all healthier, and the cream cheese frosting made it fabulous.
Very good cake, I would substitute butter cream frosting for the cream cheese frosting though.
Turned out fantastic followed recipe exactly, except just added a full tablespoon of Cinnamon and a touch of nutmeg. Huge hit for Thanksgiving dinner
Delicious with cream cheese frosting. Easy recipe. Always good!
We had a family/friend bake day, where we each attempted to bake anything we never done from scratch with ingredients at hand. I was cautious due to reviews, but still I chose this cake recipe. I did make 2 slight changed due to didn’t have items at hand. For pecans and walnuts I substituted same amount cake called for with almonds I crushed, and ran out out oil so substituted amount with slight melted butter. The entire recipe fits in a deep 9in cake pan which was perfect for me, and not 3 pans as stated. Cake came out moist and very delicious. Everyone was asking for the recipe. Bare in mind even slight change I didn’t change the recipe by adding more to the ingredients. If you add more banana, spices etc. like other review you can expect a slight change in cake texture be more cake like. I will be attempting to make this again with the the exact ingredients called for, but baking in small portions of mini desserts instead of 9in pan for thanksgiving. I will update if cake has same texture or even more light.
Great recipe….Turned out wonderful
I made it exact to directions.the only change was I did two layers and baked it 15 min longer…..delicious!
Made this for Christmas dinner. Wow!! So flavorful and moist. Our family of four gobbled it up in two days. So glad I chose this recipe. This is definitely a keeper. Thanks for sharing!!
This is the best cake I’ve ever made! Did make a couple of minor changes due to diet preference. For the oil I used 1/2 unrefined coconut oil and 1/2 unsweetened applesauce. Cut sugar by 1/2 cup. Everything else as stated in recipe. Baked in 3 tins, done in 22 minutes. Thanks.
Yes I have tried this recipe and it’s my most requested!
came out delicious & moist. i added 1 c. shredded coconut. doesn’t need icing. the family loved it as is. this will be added to the cake repertoire permanently. next time i’ll make a caramel glaze for it.
I made this cake a few years ago and loved it! I’ve since learned that I have a mild allergy to wheat, so I made a few alterations to the recipe to make it gluten-free and it turned out fabulous! All purpose gluten free flour, 1 & 1/2 tsp xanthan gum, 2 extra eggs (all eggs beaten until fluffy) and 1/2 cup extra banana.
I did everything I could to make this cake healthier which usually makes it taste worse, but it was still the best cake I have ever made. I brought it to a potluck and everyone agreed. I used applesauce instead of oil (equal amount), used one cup all purpose, one cup oat, and one cup whole wheat flour, one cup white and one cup coconut sugar, 3 mashed bananas, regular walnuts instead of pecans and black walnuts, and for the frosting I used kefir cheese instead of cream cheese. It was so moist and delicious! If it was this good with all of my healthier substitutions, I can’t imagine how amazing it would be if it was made as directed!
This cake is wonderful. I followed the recipe but added a little more banana and used a tube pan, increased the cooking time to 70 minutes, it turned out great.
Ohhhh my goodness this cake was sooooo goood…my husband and daughter ate it up…wonderful