– 3 cups (363g) all purpose flour – 2 cups (400g) granulated sugar – 1 teaspoon (5g) baking soda – ½ teaspoon (3g) salt – 1 teaspoon (3g) ground cinnamon – 3 large eggs-room temperature lightly beaten – 1 cup (215g) vegetable oil – 1 ½ teaspoons (6g) vanilla extract – 8 oz (227g) crushed pineapple, undrained – 1 cup (100g) chopped pecans – 1 ¾ cup (392g) mashed ripe bananas (4 large) – 4 oz. Cream Cheese Softened – 2 cups powdered sugar sifted – 1-2 Tablespoons milk – 1 teaspoon vanilla extract
Preheat oven to 350°F, grease and flour bundt pan. For a 12-cup pan, mix the first five ingredients in a large basin. Blend with whisk.Mix eggs and oil with a spoon to moisten dry ingredients. Don't beat the mixture.
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Add vanilla, pineapple, pecans, and bananas and mix.Put batter in bundt or tube pan. Bake until a toothpick comes out clean or with a few crumbs at 350 degrees for 60 minutes.
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Turn out of the cake pan after 10 minutes on a cooling rack.This recipe yields 6 cups batter.Mix the softened cream cheese in a bowl with an electric mixer (we used a hand mixer) until smooth.
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If you need to change the consistency, you can add more powdered sugar to make it thicker or more milk to make it thinner.
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After the cake cools, add the cream cheese glaze. We piped the frosting onto the cake with a disposable piping bag with the tip clipped for additional control.
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We added crumbled pecans.This cake's cream cheese icing requires refrigeration. The cake should be removed a few hours before serving to soften and reheat to room temperature.
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