# What You'll Need:
→ Cake
01 - 3 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon salt
06 - 3 large eggs, room temperature
07 - 1 cup vegetable oil
08 - 2 teaspoons pure vanilla extract
09 - 1 cup toasted pecans, chopped, plus extra for garnish
10 - 2 cups mashed ripe bananas (about 3 bananas)
11 - 1 can (8 oz) crushed pineapple, undrained
→ Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans or line them with parchment paper.
02 - Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl.
03 - In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until well blended.
04 - Stir mashed bananas, crushed pineapple with juice, and chopped toasted pecans into the wet mixture.
05 - Gently fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix.
06 - Divide the batter evenly among the prepared cake pans.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes, then remove and cool completely on wire racks.
09 - Beat cream cheese and unsalted butter together until smooth and creamy.
10 - Gradually add powdered sugar, vanilla extract, and salt, beating until the frosting is fluffy and spreadable.
11 - Spread frosting between each cake layer and cover the top and sides with remaining frosting.
12 - Decorate the frosted cake with additional toasted pecans as desired.
