Thursday, June 21, 2012
Makes: 12 to 16 servings
Prep: 50 mins
Cool: 10 mins
Bake: 35 mins at 350°F
1 1/2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 8 ounce can crushed pineapple (juice pack), drained
1/2 cup cooking oil
4 eggs, lightly beaten
1 teaspoon vanilla
1 cup chopped bananas
1 cup chunky-style applesauce
2/3 cup toasted, chopped walnuts
Cream Cheese Frosting (recipe follows)
1 1/2 cups toasted, chopped pecans
2 tablespoons toasted, finely chopped pecans (optional)
1. Grease and lightly flour two 9x1-1/2-inch round cake pans; set aside.
2. In a large mixing bowl, combine the sugar, flour, baking soda, salt and cinnamon. Add drained pineapple, oil, eggs and vanilla. Beat with an electric mixer till combined, scraping the sides of the bowl occasionally. Stir in bananas, applesauce and walnuts. Divide batter between prepared pans.
3. Bake in a 350 degree F oven about 35 minutes or until top springs back when lightly touched. Cool cake layers on wire racks for 10 minutes. Remove from pans; cool thoroughly on wire racks.
4. Prepare the Cream Cheese Frosting; frost cake. Lightly press the 1-1/2 cups pecans into sides of cake. If you like, sprinkle the 2 tablespoons finely chopped pecans on top of cake. Cover and store in the refrigerator. Makes 12 to 16 servings.
Cream Cheese Frosting
1 8 ounce package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
5 cups sifted powdered sugar
In a large mixing bowl, beat cream cheese, butter and vanilla with electric mixer till light and fluffy. Gradually add powdered sugar, beating until smooth and of spreading consistency. Makes about 3-1/2 cups.
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