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This knockout Southern dessert blends super-ripe bananas and juicy pineapple chunks with warming cinnamon and toasty pecans. The smooth cream cheese topping perfectly balances the sweet fruity base below. It's a classic Southern treat that makes an eye-catching springtime centerpiece for any table.
I whipped this up for our Easter family get-together a while back, and now it's what we make whenever those bananas go dark and spotty. The mix of fruits, spices and nuts creates something that feels like the best parts of banana bread, carrot cake, and pineapple dessert all rolled into one amazing treat.
Ingredients
- Overripe bananas: They give natural sweetness and moisture. The darker and spottier they are, the more flavor you'll get
- Crushed pineapple: Keeps everything juicy and brings a tropical tang
- Butter and oil combo: Gives you the best texture - butter adds flavor while oil keeps it soft
- Brown sugar: Adds those yummy caramel undertones
- Granulated sugar: Makes the sweetness just right
- Eggs: Hold everything together and make it richer
- Vanilla extract: Makes all other flavors pop. Don't skimp - a whole tablespoon works wonders
- All purpose flour: Gives the cake enough body to handle all that fruit
- Pecans: Add a lovely crunch and nutty taste. Toast them first for extra flavor
- Full fat brick style cream cheese: The key to proper frosting. Skip the tub stuff
Easy Instructions
- Get Pans Ready:
- Put parchment rounds in two 8-inch pans and grease the sides well. This way your super moist cake won't stick after baking.
- Blend Wet Stuff:
- Beat the soft butter, oil and both sugars until they're light and fluffy. This helps make a tender cake. Slowly add eggs, vanilla, pineapple and mashed bananas, mixing each addition till smooth.
- Mix Dry Stuff:
- In another bowl, stir flour, baking soda, baking powder, cinnamon and salt until well mixed. This stops any clumps of leaveners in your finished cake.
- Combine Everything:
- With a spatula, not a mixer, gently stir dry ingredients into wet just until they come together. Add chopped pecans when you're halfway done. Don't overdo the mixing or you'll end up with a tough cake.
- Bake It Right:
- Split the batter between your pans and bake until you can stick a toothpick in and pull it out with just a few moist bits. The tops should look golden and bounce back when touched.
- Cool Correctly:
- Let cakes sit in pans for exactly ten minutes, then run a knife around the edges and flip onto cooling racks. This timing works best to keep them from sticking without falling apart.
- Make Frosting:
- Mix room temp cream cheese and butter until completely smooth with no lumps. Add vanilla, salt, and slowly mix in powdered sugar until it's silky and spreadable.
- Put It Together:
- Trim cake tops if needed and place first layer on your plate. Spread lots of frosting on top before adding the second cake. Cover the whole thing with remaining frosting, making swirls if you want to get fancy.
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The pineapple chunks are my hidden hero in this dessert. My grandma taught me this trick and told me that unlike other fruits, pineapple keeps everything moist without making the cake too heavy. Whenever I mix it into the batter, I think about her kitchen and that amazing sweet tropical smell.
Custom Touches
What's great about this cake is how easy it is to change up. While the classic calls for pecans, you can swap in walnuts for a slightly more bitter crunch. If you need to skip nuts completely, just leave them out and maybe toss in an extra quarter cup of shredded coconut to keep some texture.
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Fresh Storage Ideas
After frosting, this cake stays good at room temp for a day, but put it in the fridge for longer keeping up to five days. The cream cheese topping gets firm when cold, but I suggest letting slices warm up before eating for the best taste. You can wrap single slices in plastic wrap then foil and freeze them for when you need a quick dessert fix.
Serving Ideas
This cake tastes amazing with some fresh berries on the side, especially strawberries or raspberries that give a nice tart contrast to the sweet cake. Add a spoonful of lightly sweetened whipped cream and you've got a really impressive dessert. For brunches, serve it with strong coffee, New Orleans style with chicory if you can, to match the Southern roots of this beloved dessert.
Frequently Asked Questions
- → What makes it stand out?
This cake combines bananas, crushed pineapple, and toasted pecans, giving it a fruity, nutty, and refreshing flavor. The creamy topping ties it all together beautifully.
- → Can pecans be swapped?
For sure! Swap pecans with walnuts or skip the nuts entirely if needed, and it’ll still taste amazing.
- → Are overripe bananas necessary?
Definitely! They bring natural sweetness and moisture, giving the cake its distinct texture and taste.
- → Why include crushed pineapple?
It keeps the cake soft, adds a touch of tang, and boosts its rich tropical flavors.
- → Tips for frosting it well?
Make sure the cake is cool before frosting. Spread thick cream cheese frosting evenly and chill before cutting for neat slices.
- → How’s it best stored?
Keep it airtight at room temp for a day, or refrigerate for up to five days. Freeze tightly wrapped for as long as three months.