Banana Pineapple Cake with Cream Cheese Frosting
If you’re looking for a delightful cake that blends the sweet flavors of bananas and pineapples, then the Banana Pineapple Cake with Cream Cheese Frosting is the perfect choice. This cake is moist, flavorful, and topped with creamy frosting that will make you go back for another slice. Whether it’s a special occasion or just a weekend treat, this recipe will surely please everyone at the table.
Why Make This Recipe
This cake stands out for several reasons. First, it’s made with ripe bananas and crushed pineapple, ensuring maximum flavor and moisture. The mixing of these two fruits creates a unique taste that is both refreshing and comforting. Additionally, the cream cheese frosting adds a rich and creamy texture that complements the cake perfectly. It’s an easy recipe that doesn’t require fancy ingredients, making it accessible to everyone, from novice bakers to experienced ones.
How to Make Banana Pineapple Cake
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 2 cups mashed ripe bananas
- 1 (8-ounce) can crushed pineapple with juice
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together the flour, both sugars, baking soda, cinnamon, and salt.
- In another bowl, combine the eggs, oil, vanilla, mashed bananas, and crushed pineapple with its juice.
- Fold the wet mixture into the dry ingredients gently. Then, fold in the chopped pecans.
- Spread the batter evenly in the prepared baking pan.
- Bake for about 35-40 minutes, or until a toothpick inserted near the center comes out clean.
- After baking, let the cake cool completely in the pan.
- In a mixing bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar and vanilla, beating until well combined and creamy.
- Spread the cream cheese frosting over the cooled cake and sprinkle additional chopped pecans on top if desired.
- For cleaner slices, chill the cake briefly, then cut into squares and serve.
How to Serve Banana Pineapple Cake
Serve the Banana Pineapple Cake at room temperature or chilled, depending on your preference. It’s wonderful on its own, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
How to Store Banana Pineapple Cake
To store the cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 5-7 days. If you want to keep it longer, you can freeze the cake. Just wrap it tightly and store it in an airtight container. When ready to eat, thaw it in the refrigerator overnight.
Tips to Make Banana Pineapple Cake
- Make sure to use ripe bananas for the best flavor and sweetness.
- You can easily mash the bananas with a fork or use a mixer for a smoother texture.
- If you like a stronger pineapple flavor, you can add more crushed pineapple to the batter.
- For a nut-free version, simply skip the pecans or replace them with chocolate chips.
- The cream cheese frosting can be made a day in advance and stored in the fridge.
Variation
You can also add shredded coconut to add a tropical twist. A layer of fresh fruit on top of the frosting can also make for a beautiful presentation.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser.
Can I leave out the nuts?
Absolutely! The cake will still be delicious without the nuts if you prefer a nut-free version.
How can I make the cake gluten-free?
You can use a gluten-free baking blend instead of all-purpose flour. Make sure all other ingredients are certified gluten-free as well.
Enjoy baking and savoring your Banana Pineapple Cake with Cream Cheese Frosting!
Banana Pineapple Cake with Cream Cheese Frosting
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, both sugars, baking soda, cinnamon, and salt.
- In another bowl, combine the eggs, oil, vanilla, mashed bananas, and crushed pineapple with its juice.
- Fold the wet mixture into the dry ingredients gently. Then, fold in the chopped pecans.
- Spread the batter evenly in the prepared baking pan.
- Bake for about 35-40 minutes, or until a toothpick inserted near the center comes out clean.
- After baking, let the cake cool completely in the pan.
- In a mixing bowl, beat the cream cheese and softened butter until smooth.
- Gradually add the powdered sugar and vanilla, beating until well combined and creamy.
- Spread the cream cheese frosting over the cooled cake and sprinkle additional chopped pecans on top if desired.
- For cleaner slices, chill the cake briefly, then cut into squares and serve.
