Wednesday, April 17, 2013
Banana Pineapple Cake with Cream Cheese Frosting
Here's another cupcake and frosting recipe from my mini box of cupcake recipes. But, I was too lazy to make cupcakes so I opted for a sheet cake. Don't judge.
They called this one Hummingbird's Nectar, but that really doesn't tell you much. It is, however, a perfect spring time dessert with banana, pineapple, pecans (optional) and topped with a cream cheese frosting that is extra creamy.
It's soooo good. And because there is banana in it....it counts as a breakfast food. It's true. I looked it up.
Banana Pineapple Cake
1 1/4 cups cake flour (only have all purpose, pop over for how to sub)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla
4 oz crushed pineapple (undrained)
1 cup chopped banana (1 medium banana)
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees. Lightly butter/grease a 9 x 13 pan and set aside.
Combine dry ingredients; flour, baking soda, salt, sugar, and cinnamon in a big mixing bowl. Add eggs and oil, stirring until moistened. Don't beat! Just stir. Add vanilla, pineapple with juice, bananas, and pecans (if desired), and stir until incorporated.
Pour into prepared pan* and bake for 20 - 25 minutes, or until golden brown.
*Recipe makes 12 cupcakes, bake 15-20 minutes or until golden brown. You could also put in a 8 x 8 pan for a thicker cake, but adjust baking time.
Allow cake to cool completely before frosting.
Classic Cream Cheese Frosting
8 oz cream cheese
5 TBSP butter
1 1/2 cup powdered sugar
3/4 teaspoon vanilla extract
Put all ingredients into a big mixing bowl and whip until fluffy, at least a couple minutes. Pour frosting onto cake and cover.
If using to frost cupcakes, you may need to add additional powdered sugar to thicken up.
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Last Year: Butterfinger Rice Kripsie Bars
2 Years Ago: Hawaiian Cookies