3 Cups flour
2 Cups sugar
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon ground cinnamon
3 Eggs (beaten)
3/4 Cup vegetable oil
1 1/2 Teaspoon vanilla
1 (8 oz.) Can crushed pineapple (un-drained)
1 1/2 Cups chopped pecans
2 Cups chopped bananas
Combine first 5 ingredients in large mixing bowl: add eggs and oil stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased, floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans 10 minutes, then remove from pans and cool completely. Spread frosting between layers and on top. Spread 1/2 cup pecans on top of cake.
Cream Cheese Frosting
1 (8 oz.) cream cheese, softened
1/2 cup butter softened
1 16 oz. package powdered sugar sifted
1 Teaspoon vanilla
Cream cheese and butter together, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!