Step 1: Prepare the Dry Ingredients Begin by preheating your oven to 350°F. Spray two 8 in. round cake pans with non-stick vegetable spray.In a large bowl, stir together the flour, sugar, baking soda, salt and cinnamon. Set this aside for later.
Step 2: Prepare the Wet IngredientsIn a large bowl, combine the eggs, vegetable oil and vanilla extract. Mix with an electric mixer on medium speed until well combined.
Step 3: Combine IngredientsAdd all the flour mixture at once to the egg mixture. Beat until combined. Add the mashed banana, pineapple and 1 cup of the toasted pecans. Beat until everything is combined. Divide the prepared batter evenly between the prepared pans.
Step 4: Bake your Cake LayersBake both cakes in the oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.Once baked, let your pans cool for 10 minutes, then remove the cakes and let them cool completely on a cooling grid before decorating.
Step 5: Make the FrostingAs your cakes cool, prepare the Cream Cheese Frosting, which tastes AMAZING with this cake! If you don’t like the taste of cream cheese, you can also use Ermine Frosting, which tastes similar but doesn’t contain any cream cheese.
Step 6: Decorate!Once your cakes have completely cooled, trim the tops of both layers so they are leveled. Fill and frost with your cream cheese frosting.Use the remaining ¾ cup of toasted pecans to press around the sides of the cake. Finally, top your cake with swirls (we used a 1Mtip) and a pecan half.
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