Frosted Banana-Pineapple Spice Cake with Walnuts

Frosted Banana-Pineapple Spice Cake with Walnuts

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Also known as the hummingbird cake, this tasty dessert is paired beautifully with a cup of Americano. Or a glass of Riesling! Depending on your mood and the weather outside.

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Time needed

2 hour preparation + 30 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 3 cups of flour
  • 2 cups of pecans, chopped
  • 2 ripe bananas, mashed
  • 1 can of crushed pineapple (8oz.), drained
  • 3 eggs, beaten
  • 1 ½ cup of brown sugar
  • 1 cup of coconut oil, melted
  • 1 teaspoon of baking soda
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of cinnamon
  • ½ teaspoon of salt
  • 2 (8 oz.) packages of cream cheese
  • 4 cups of powdered sugar
  • 1/2 cup of butter, at room temperature
  • 2 tablespoons of vanilla extract
  • 1 tablespoon of milk

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Directions

Preheat oven to 350 degrees Fahrenheit.
Mix flour, brown sugar, baking soda, cinnamon and salt in a bowl. Set aside.
In another bowl, whisk eggs, coconut oil and vanilla extract together. Add the banana and pineapple and mix thoroughly. Combine the mixture with the bowl of dry ingredient bowl and fold in the pecans until the batter is smooth.
Grease three round 9” cake pans and distribute the batter evenly in each. Bake for 30 minutes. Once removed from the oven, let cool for 15 minutes.
To make the frosting, beat cream cheese and butter in an electric mixer on medium until smooth. Switch to low and add in the sugar, milk and vanilla extract.
Place one layer of cake on a serving plate/cake stand and spread a layer of frosting. Put the second cake layer on top and spread another layer of frosting. Put the third cake layer in its place and frost the top and sides with the remaining frosting. When you are finished, let the layers set by refrigerating the cake for one hour.
Decorate with extra pecans before slicing, and serve!





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