Here’s another cake recipe that was requested at the 2018 May Plant Swap.
* 3 c. all-purpose flour
* 2 c. sugar
* 1 tsp. cinnamon
* 1 tsp. salt
* 1 tsp. baking soda
* 3 eggs, beaten
* 1 1/4 c. vegetable oil
* 1 1/2 tsp. vanilla extract
* 2 c. mashed bananas
* 1-8 oz. can crushed pineapple, undrained
* 2 c. toasted, chopped pecans, divided
Preheat oven to 350. Grease and flour 3 – 9” cake pans. Combine dry ingredients in a large bowl, add beaten eggs and oil; stir just until dry ingredients are thoroughly moistened. Do not beat. Stir in vanilla, pineapple, 1 cup of chopped pecans, and bananas. Spoon batter equally into prepared cake pans. Bake at 350* for 25-30 minutes or until done (toothpick stuck in middle comes out clean). Cool in pans for 10 minutes. Turn out onto paper towels spread on counter, cool completely before icing. Spread cream cheesefrosting between layers and on top. Sprinkle top and sides with remaining 1 c. toasted, chopped pecans.
CREAM CHEESE FROSTING
* 1-8 oz. cream cheese softened
* 1-box confectioners sugar
* 1 tsp. vanilla extract
* 1/2 c. butter softened
Combine cream cheese and butter, beat with electric mixer till smooth. Add confectioners sugar and vanilla extract, beat until light and fluffy. YIELD: enough for 3 layers.
*Revised by Audrey Giles*
Mt. Pisgah Methodist Church Cookbook 1983, Jo Yeargen