Classic Cakes (Print Version)
Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 cup granulated sugar.
03 -
1/2 cup packed brown sugar.
04 -
1 teaspoon baking powder.
05 -
1/2 teaspoon baking soda.
06 -
1/2 teaspoon salt.
07 -
1 teaspoon ground cinnamon.
08 -
1/2 teaspoon ground nutmeg.
09 -
1/2 cup vegetable oil.
10 -
2 large eggs.
11 -
1 cup mashed ripe bananas (about 2 bananas).
12 -
1/2 cup crushed pineapple (drained).
13 -
1/2 cup chopped pecans (optional).
14 -
8 oz cream cheese, softened.
15 -
1/2 cup unsalted butter, softened.
16 -
4 cups powdered sugar.
17 -
1 teaspoon vanilla extract.
Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
02 -
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 -
In another bowl, mix together the vegetable oil, eggs, mashed bananas, and crushed pineapple.
04 -
Gradually combine the wet ingredients with the dry ingredients, mixing until just combined. Fold in the chopped pecans if using.
05 -
Divide the batter evenly between the prepared pans and smooth the tops.
06 -
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
07 -
For the cream cheese frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract.
08 -
Once the cakes are completely cooled, frost them with the cream cheese frosting. Slice and enjoy.
Notes:
01 -
The chopped pecans are optional but add a delightful crunch to the cake.
02 -
You can refrigerate the cake for up to 3 days to keep it fresh.
03 -
Add toasted coconut on top of the frosting for an extra tropical twist.