This moist pineapple and banana layer cake combines tender cake layers with a rich cream cheese frosting for a classic dessert that works well for celebrations or everyday treats. The combination of crushed pineapple, ripe bananas, and chopped pecans or walnuts creates a cake with balanced sweetness, texture, and a hint of crunch. Below you’ll find the ingredient list and clear step-by-step instructions to bake and assemble this three-layer cake.
Ingredients
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups salad oil (or other neutral oil)
1 1/2 teaspoons vanilla extract
1 (8-ounce can) crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas (about 2–3 medium bananas)
Method
1. Preheat the oven to 350°F. Prepare three 9-inch cake pans by greasing and lightly flouring the bottoms and sides, or line them with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon until evenly combined. This ensures the leavening and spices are distributed throughout the batter.
3. Add the beaten eggs and the salad oil to the dry ingredients. Stir gently with a spatula or wooden spoon just until the dry ingredients are moistened. Do not overmix; you want a tender crumb rather than a dense cake.
4. Fold in the vanilla, the undrained crushed pineapple, 1 cup of the chopped pecans or walnuts, and the chopped bananas. Stir until the fruit and nuts are evenly distributed. The moisture from the pineapple and bananas contributes to the cake’s softness.
5. Divide the batter evenly among the three prepared 9-inch pans. Smooth the tops with a spatula for even baking. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Remove the pans from the oven and allow the cakes to cool in the pans on a wire rack for about 10 minutes. After 10 minutes, run a knife around the edges and invert each layer onto the rack to cool completely. Cooling the layers completely before frosting will help prevent the frosting from melting.
7. If desired, level the tops of the cakes with a serrated knife so the layers stack evenly. Reserve a small amount of chopped nuts for sprinkling on the finished cake.
Cream Cheese Frosting
2 (8-ounce packages) cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce packages) powdered sugar
2 teaspoons vanilla extract
1. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and well combined. Scrape the sides of the bowl as needed to ensure even mixing.
2. Gradually add the powdered sugar, beating on low speed at first to avoid a sugar cloud, then increase speed and beat until the frosting is light and fluffy. Stir in the vanilla extract until incorporated.
3. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top, then sprinkle with a portion of the remaining chopped pecans or walnuts. Repeat with the second layer and top with the third layer. Frost the top and sides of the assembled cake with the remaining frosting.
4. Finish by sprinkling the reserved cup of chopped pecans or walnuts over the top of the cake for a decorative finish and extra crunch.
Make-ahead and storage tips: Store the frosted cake covered in the refrigerator for up to 4–5 days. For best texture, allow chilled slices to come to room temperature for 15–30 minutes before serving. You can also freeze unfrosted layers, well wrapped, for up to one month; thaw completely before frosting.
Serving suggestions: This pineapple-banana layer cake pairs nicely with coffee or a lightly sweetened tea. For a decorative touch, garnish with additional banana slices or toasted nuts just before serving, taking care to add fresh fruit shortly before presenting to avoid discoloration.