Description
A delightful Southern dessert blending tropical flavors with ripe bananas, crushed pineapple, and crunchy pecans, topped with luscious cream cheese frosting.
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large eggs (room temperature)
- ¾ cup (180 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 cup (240 g) crushed pineapple, undrained
- 1 cup (2 medium) ripe bananas, mashed
- ½ cup (60 g) chopped pecans
- For the frosting:
- 225 g (8 oz) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 175°C (350°F) and grease or line a 9×13-inch (23×33 cm) sheet pan.
- Whisk together the flour, granulated sugar, salt, baking soda, and ground cinnamon in a large bowl.
- Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just smooth.
- Stir in the crushed pineapple (with its juice), mashed bananas, and chopped pecans until evenly mixed.
- Pour the batter into the prepared sheet pan and spread it out evenly.
- Bake for 30–35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan completely before frosting it with your cream cheese mixture.
Notes
For best results, use room temperature ingredients. Riper bananas enhance the cake’s sweetness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg