| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Cake flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
c |
Vegetable oil |
| 3 |
|
Eggs, slightly beaten |
| 2 |
c |
Bananas, chopped (about 4 medium) |
| 1 |
c |
Pecans, chopped |
| 1 1/2 |
ts |
Vanilla |
| 8 |
oz |
Pineapple, crushed in juice undrained (1 can) |
| 8 |
oz |
Cream cheese, softened |
| 1/2 |
c |
Butter or margarine, softened |
| 1 |
lb |
Powdered sugar (about 3 1/2 cups) |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Chopped pecans for garnish |
INSTRUCTIONS
PINEANNA CAKE
FROSTING
Heat oven to 350 degrees. Grease and flour 3 (9- by 1 1/2-inch) round
pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add
oil and eggs. Stir until all dry ingredients are moistened; do not beat.
Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice. Divide
batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick
inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool
completely on wire racks. For frosting, beat cream cheese and butter in
large bowl on medium speed until smooth. Beat in powdered sugar and vanilla
until light and fluffy. Fill layers and frost side and top of cake. Cut
cake using sharp knife. Refrigerate any remaining cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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