cups all-purpose flour cups granulated sugar teaspoon salt teaspoon baking soda teaspoon ground cinnamon large eggs lightly beaten cups vegetable or canola oil teaspoons vanilla (8 ounce) can of crushed pineapple, undrained cups chopped pecans divided cups chopped bananas
Whisk together the flour, sugar, salt, baking soda and cinnamon in a large mixing bowl. Stir in the eggs and the oil. Mix, by hand, just until the dry ingredients are moist. Add the vanilla extract, pineapple with juice, one cup chopped pecans and bananas.
In a large mixing bowl, combine softened cream cheese and butter until smooth using an electric mixer at medium speed.
Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Continue to beat until the mixture is smooth and creamy.
Spread or pipe the cream cheese over the cooled cake. Sprinkle the top with additional chopped pecans.
450 kcal per serving
14g per serving