3 layer 9" cake 1 1/2" high
3 cups all-purpose flour
2 cups granulated sugar
1 1/2 cup butter or margarine, room temperature
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple
1 cup chopped pecans
2 cups chopped bananas
Preheat oven to 350°F. Grease pan(s) using Pan Release.
In a large mixing bowl, combine by hand flour, sugar, soda, salt and cinnamon. Add eggs and butter, stir until moist. Stir in vanilla, pineapple, pecans and bananas.
Pour the batter immediately into the 3 9" greased pans. Tap pans on the countertop to release large air bubbles. Bake for 25-30 minutes or until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times if other size pans are used.
Use with Hummingbird Icing.
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