Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 eggs (beaten)
- 1 1/4 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8oz crushed pineapple, well drained)
- 1 cup chopped pecans
- 2 cups chopped firm ripe banana
Cream Cheese Frosting:
- 16 ounces cream cheese (softened)
- 1 cup butter (room temperature)
- 2 pounds confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/2 to 1 cup chopped pecans
- 1 cup toasted coconut
Instructions
- Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times.
- Add eggs and salad oil to the dry ingredients.
- Stir with a wooden spoon (do not use a mixer for this one) until ingredients are moistened.
- Stir in vanilla, pineapple and 1 cup pecans.
- Stir in the bananas.
- Spoon the batter into a well-greased 3 1/2 quart cylindrical Crock-Pot.
- Bake for 4-4 1/2 hours.
- Cool for at least 30-45 minutes, then turn onto a flat cake plate.
- Cool completely before frosting.
Frosting
- Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla. Gently top with pecans and toasted coconut.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Dessert
- Cuisine: Southern
