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Slice of Banana Pineapple Cake with Cream Cheese Frosting on a plate

Banana Pineapple Cake with Cream Cheese Frosting

A delightful cake that blends the sweet flavors of bananas and pineapples, topped with creamy cream cheese frosting, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

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 can (8-ounce) crushed pineapple with juice
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
Frosting Ingredients
  • 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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a large bowl, whisk together the flour, both sugars, baking soda, cinnamon, and salt.
  3. In another bowl, combine the eggs, oil, vanilla, mashed bananas, and crushed pineapple with its juice.
  4. Fold the wet mixture into the dry ingredients gently. Then, fold in the chopped pecans.
  5. Spread the batter evenly in the prepared baking pan.
Baking
  1. Bake for about 35-40 minutes, or until a toothpick inserted near the center comes out clean.
  2. After baking, let the cake cool completely in the pan.
Frosting
  1. In a mixing bowl, beat the cream cheese and softened butter until smooth.
  2. Gradually add the powdered sugar and vanilla, beating until well combined and creamy.
  3. Spread the cream cheese frosting over the cooled cake and sprinkle additional chopped pecans on top if desired.
Serving
  1. For cleaner slices, chill the cake briefly, then cut into squares and serve.

Notes

Serve the cake at room temperature or chilled. It pairs beautifully with vanilla ice cream or whipped cream. Store covered in the refrigerator for 5-7 days or freeze in an airtight container for longer storage.