Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions
- Prepare the ingredients by mashing the ripe bananas and measuring out the crushed pineapple and walnuts.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
- In another bowl, beat together the vegetable oil, eggs, and vanilla extract. Fold in the mashed bananas, crushed pineapple, and walnuts. Gradually add the dry ingredients and mix until just combined.
- Preheat your oven to 350°F (175°C). Divide the batter evenly between the two greased and floured cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.
- While the cakes are cooling, prepare the cream cheese frosting by mixing 8 oz of softened cream cheese, ½ cup of softened butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
- Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top and frost the entire cake. Garnish with additional walnuts or fresh fruits.
Notes
- You can store the cake in an airtight container in the refrigerator for up to 5 days.
- The cake can also be frozen for up to 3 months if wrapped tightly in plastic wrap and foil.
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- To enhance tropical flavors, consider adding shredded coconut or macadamia nuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400 Kcal
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg