Best Banana Pineapple Cake with Cream Cheese Frosting
Introducing a Southern classic that’s as delightful as its name suggests – Best Banana Pineapple Cake with Cream Cheese Frosting. This beloved dessert boasts a symphony of flavors, blending the natural sweetness of ripe bananas with the juicy brightness of crushed pineapple. Topped with a luscious cream cheese frosting and a sprinkle of chopped pecans, it’s a culinary masterpiece that has graced Southern tables for generations. Join us on a journey to discover the magic of banana cake a treat that embodies the warmth and hospitality of Southern baking traditions.
INGREDIENTS you’ll need:
This delightful combination of ingredients creates a rich flavor, moist texture, and is complemented by a luscious cream cheese frosting. Enjoy!
CAKE LAYERS:
- All-Purpose Flour (3 cups): This versatile flour forms the base of the cake, providing structure and a tender crumb.
- Granulated Sugar (2 cups): Adds sweetness to the cake, balancing the flavors of the fruits.
- Ground Cinnamon (1 tsp): Infuses a warm, aromatic note, complementing the tropical flavors.
- Baking Soda (1 tsp): A leavening agent that helps the cake rise and achieve a light texture.
- Salt (1 tsp): Enhances the overall flavor of the cake by balancing the sweetness.
- Large Eggs (3, beaten): Provide structure, moisture, and richness to the cake.
- Vegetable Oil (1 1/4 cup): Ensures a moist and tender crumb, contributing to the cake’s texture.
- Vanilla Extract (2 tsp): Adds a fragrant, aromatic note that enhances the overall flavor.
- Crushed Pineapple with Juice (8 oz): Provides a burst of tropical flavor and moisture to the cake.
- Ripe Mashed Bananas (4-5 bananas): Imparts natural sweetness and a distinctive banana flavor, contributing to the cake’s moistness.
- Chopped Pecan (1 cup): Optional, for a nutty crunch and added texture. Elevates the overall flavor profile.
Cream Cheese Frosting:
- Unsalted Butter (3 Sticks – room temperature): Creates a creamy, smooth base for the frosting.
- Cream Cheese ((3) 8 oz, room temperature): Adds a tangy, rich flavor and creamy texture to the frosting.
- Confectioner’s Sugar (6 cups): Sweetens and thickens the frosting to your preference.
- Pinch of Salt: Balances the sweetness and enhances the overall flavor profile.
- Pineapple Juice (6 tsp): Adds a hint of pineapple flavor, complementing the cake’s tropical elements.
- Vanilla Extract (3 tsp): Enhances the flavor and aroma of the frosting.
- Finely Chopped Pecans (1/4 cup, for garnish if desired): Optional, for a decorative touch and an additional nutty element.
WHY WILL THIS RECIPE BE A FAMILY FAVORITE?
- Tropical fusion: Blending the sweetness of pineapple with the familiar taste of bananas creates a delightful flavor combination that appeals to all ages.
- Irresistible frosting: The creamy and tangy cream cheese frosting adds a luxurious touch, elevating the cake’s indulgence and making it a hit with everyone.
- Crowd-pleasing texture: With its moist and tender crumb, every slice of this cake promises a satisfyingly delicious experience that will have the whole family asking for more.
HOW TO MAKE BANANA PINEAPPLE CAKE?
Time needed: 1 hour and 15 minutes
- Preheat Oven and Prepare Cake Pans:
Preheat oven to 350 degrees. Prepare (2) 9” inch round cake pans spray with nonstick baking spray then line each pan with parchment paper. - Combine Dry Ingredients:
In a large bowl, add flour, sugar, cinnamon, baking soda, and salt then whisk together until combined.
- Combine Wet Ingredients:
Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas, and pecans if using until completely combined. The final batter will be thick. - Combine the Wet and Dry Ingredients
Combine the wet and dry ingredients. Fold in the pecans. The final batter will be thick. - Bake the Cakes:
Evenly divide the batter into prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
After cooling for 10-15 minutes, remove the cakes and allow them to cool to room temperature before frosting. - Prepare the Cream Cheese Frosting:
Add the softened butter and cream cheese to the bowl and beat with a handheld mixer on high speed until it begins to thicken and fluff.
Next, slow down the mixer and carefully add in the confectioner’s sugar. Once all sugar has been incorporated, turn the mixer back to high to continue whipping.
Add in pineapple juice and vanilla and continue whipping until it is smooth, light, and a fluffy frosting. - Assemble the Cake:
Divide each layer of the cake into two layers making a total of four layers of cake (if desired or you can leave it at two layers).
Add frosting between layers then frost the entire cake with remaining frosting. Garnish with additional pecans and coconut flakes if desired. Serve at room temperature.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can bake the cake layers in advance and store them in the freezer. Wrap each layer tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator overnight before assembling the cake.
Make sure to properly grease and flour the cake pans or line them with parchment paper to prevent sticking. Additionally, allow the cakes to cool in the pans for 10-15 minutes before removing them to a wire rack to cool completely.
Yes, you can use store-bought frosting if you’re short on time. However, homemade cream cheese frosting is easy to make and tastes ten times better than anything store-bought.
To ensure stability, place a small amount of frosting on the cake stand before placing the first layer. This will act as a “glue” to hold the cake in place. Additionally, apply a thin layer of frosting between each layer to create a sturdy base.
PRO CAKE BAKING TIPS AND TRICKS:
Here are some helpful tips and tricks to keep in mind when preparing a Hummingbird Cake:
Ingredient tips:
- Ripe Bananas: Use ripe bananas for the best flavor and sweetness. They should be heavily speckled or even slightly brown on the peel.
- Properly Measure Flour: When measuring flour, spoon it into the measuring cup and level it off with a flat edge. This helps prevent over-packing the flour, which can lead to a denser cake.
- Pecans (if using): If adding pecans, toast them lightly before incorporating them into the batter. This enhances their flavor and crunch.
cake batter tips:
- Even Mixing: Mix the dry ingredients thoroughly before adding them to the wet ingredients. This ensures an even distribution of leavening agents and spices.
- Room Temperature Ingredients: Allow eggs, butter, and cream cheese to come to room temperature before using. This ensures even mixing and a smoother batter.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This process aerates the mixture, resulting in a lighter texture for the cake.
- Alternate Wet and Dry Ingredients: Add the dry ingredients in three parts, alternating with the wet ingredients (banana mixture and crushed pineapple), beginning and ending with the dry ingredients. This helps prevent overmixing.
- Avoid Overmixing: Overmixing can lead to a tough cake. Mix until just combined after adding the dry ingredients.
Cake baking tips:
- Evenly Divide Batter: When pouring the batter into the cake pans, try to distribute it as evenly as possible. This ensures even baking and uniform layers.
- Check for Doneness: Use a toothpick or cake tester to check for doneness. It should come out clean or with a few moist crumbs when inserted into the center of the cake.
- Cooling Completely: Allow the cakes to cool completely on wire racks before frosting. Warm cakes can cause the frosting to melt or become too soft.
CAKE frosting AND STORAGE tips:
- Refrigerate Frosting if Necessary: If the cream cheese frosting is too soft, you can refrigerate it for a short while to firm it up before frosting the cake.
- Garnish with Pecans/Coconut Flakes: For a decorative touch, sprinkle finely chopped pecans and coconut flakes on top of the frosting.
- Store Properly: Store the cake in the refrigerator if not serving immediately. Bring it to room temperature before serving for the best flavor and texture.
- Enjoy Fresh or Freeze: This cake freezes well. Wrap it tightly in plastic wrap and store it in an airtight container. Thaw in the refrigerator before serving.
HOW TO STORE LEFTOVER pINEAPPLE CAKE?
To keep your leftover cake fresh, let it cool down completely. Then, wrap it tightly in plastic wrap or foil to stop it from drying out or taking on any fridge smells. Another option is putting it in a sealed container. Pop the wrapped cake in the fridge; it’ll stay good for about 3-4 days. For longer storage, freeze it. Wrap it first in plastic, then foil, and finally, store it in a freezer bag or container. Your cake will stay yummy for up to 2-3 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. This way, your cake will taste just as good as when it was fresh-baked!
WHAT DO YOU SERVE WITH TROPICAL CAKE?
Pineapple banana cake with cream cheese frosting goes well with a few yummy extras. Add a scoop of vanilla ice cream or some whipped cream on top for extra flavor. You can also serve it with fresh fruit like strawberries or pineapple chunks. For a drink, enjoy it with a cup of coffee or a glass of milk. These tasty combos make the cake even more delicious, whether you’re having it for dessert after dinner or as a snack with friends.
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Best Banana Pineapple Cake with Cream Cheese Frosting
Equipment
- 2 9 inch Cake Pan
- 1 Electric Mixer
Ingredients
Ingredients for Cake:
- 3 Cups Flour
- 2 Cups Sugar
- 1 Tsp Cinnamon
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 3 Eggs room temp
- 20 oz Unsalted Butter melted (2 ½ Sticks)
- 2 Tsp Vanilla Extract
- 8 oz Crushed Pineapple with juices
- 4 Bananas ripe and mashed
- 1 Cup Pecans chopped
Ingredients for Frosting:
- 24 oz Unsalted Butter softened (3 sticks)
- 24 oz Cream Cheese 3 bricks
- 6 Cups Confectioner’s Sugar
- 6 Tsp Pineapple Juice
- 4 Tsp Vanilla Extract
- Pinch of Salt
Instructions
- CAKE LAYERS: Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with nonstick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
- In a large bowl, add flour, sugar, cinnamon, baking soda, and salt then whisk together until combined.
- Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas, and pecans if using until completely combined.
- Combine the wet and dry ingredients. The final batter will be thick.
- Evenly divide the batter into prepared cake pans and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
- After cooling for 10-15 minutes, remove the cakes and allow them to cool to room temperature before frosting.
- CREAM CHEESE FROSTING: Add the softened butter and cream cheese to the bowl and beat on high speed until it begins to thicken and fluff.
- Next, slow down the mixer and carefully add in the confectioner’s sugar. Once all sugar has been incorporated, turn the mixer back to high to continue whipping
- Add in pineapple juice and vanilla and continue whipping until it is smooth, light, and a fluffy frosting
- ASSEMBLE THE CAKE: Divide each layer of the cake into two layers making a total of four layers of cake (if desired or you can leave it at two layers).
- Add frosting between layers then frost the entire cake with the remaining frosting. Garnish with additional pecans and coconut flakes if desired.
- Serve at room temperature.