For the Cake:
3 ¼ cups all-purpose flour
1 ½ cup sugar
1 teaspoon salt
¾ teaspoon baking soda
1 teaspoon cinnamon
3 large eggs slightly beaten
1 ½ cups melted butter (salted or unsalted)
1 ½ teaspoons vanilla
1 cup crushed pineapple (undrained)
4 medium ripe bananas, well mashed
⅔ cups finely chopped pecans
dehydrated pineapple flowers
For the Frosting:
2 blocks cream cheese (8 ounce each, 16 ounces total)
½ cup salted butter
6 cups powdered sugar
2 teaspoons vanilla
⅓ cup crushed pineapple
Heat the oven to 350 degrees F.
Grease 4, 6-inch cake pans with baking spray (this works so well, you can also grease and flour them very well), set aside.
In a medium mixing bowl, sift together the flour, sugar, salt, baking soda and cinnamon.
Make a well in the center of the dry ingredients and add the eggs, butter,vanilla, pineapple, bananas, and pecans. Mix together until combined.
Divide the batter evenly among the prepared baking pans and place in the hot oven.
Bake for 40 minutes or until toothpick inserted in the center comes out clean or when you lightly press on the cake, it springs back.
If touching it leaves an indent, bake it a few minutes longer.
Allow the cakes to cool on a wire rack for 5 minutes before removing it carefully from the pan.
I like to place a cooling rack on top of my slightly cooled cake and then flip it over with the cooling rack on top (so that the rack is now on the bottom), then remove the pan and allow the cake to continue to cool on the rack.
While the cake is cooking, beat together the cream cheese and butter until smooth.
Add powder sugar and mix until smooth.
Add vanilla and mix.
Remove one cup of frosting and place it in a separate bowl,add the crushed pineapple to the reserved frosting and stir to combine well.