Ingredients
- Ingredients for the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar (or mix of white and brown)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 (8-ounce) can crushed pineapple (do not drain completely)
- 2 cups very ripe mashed bananas (about 4)
- 1 cup chopped toasted pecans (reserve some for decorating, if desired)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line with parchment.
- Whisk dry ingredients: In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- Mix wet ingredients: In another bowl, whisk together eggs, oil, and vanilla. Stir in pineapple (with juice), mashed bananas, and pecans.
- Combine wet and dry: Add wet mixture to dry ingredients and stir gently until just combined. Overmixing toughens the cake.
- Pour into pans: Divide batter evenly between the pans and smooth tops.
- Bake for 23 to 28 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.