Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
Cream Cheese Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 228 (24%)|
|Amt Per Serving||% DV|
|Total Fat 25.4g||34 %|
|Saturated Fat 11.2g||56 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 358.4mg||110 %|
|Sodium 326mg||11 %|
|Potassium 349.7mg||9 %|
|Total Carbohydrate 175.4g||52 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 172.7g|
|Protein 14.8g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 967
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