Friday Favorites!

Well, since Linda Kage asked for more food favorites. She's getting it. LOL

One of my hubby's office assistants made this out-of-this-world banana/pineapple cake a few weeks ago and it was so good, I vowed to get the recipe and make it at least once a week. :-)

Well, I didn't ask for the recipe. BUT...I found it online.
(Thank you, Google!)

I made it on Monday since my father-in-law was coming over for dinner and it was every bit as good as I remembered it being. It has a nice dense banana bread kind of texture and the cream cheese frosting is so good. (Keep in mind cream cheese frosting is not my go-to frosting but I do enjoy it on fruity cakes and carrot cake)

So here it is, Friday Favorite # 16

Banana Pineapple Cake

ingredients

Cake

• 3 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• 2 cups chopped bananas (from about 3 bananas)
• 1 cup chopped pecans  (I omitted because of family allergy)
• 1 8-ounce can crushed pineapple with juice

Frosting

• 2 8-ounce packages cream cheese, room temperature
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

• 1/2 cup chopped toasted pecans (I omitted because of family allergy)

directions

For cake:

• 1 Preheat oven to 350°F. Butter and flour two 9-inch round cake pans with 2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Whisk in oil, eggs and vanilla. Stir in bananas, pecans and pineapple. Divide batter equally between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes.
• 2 Cool cakes in pans on racks 10 minutes. Run knife around cake sides and turn out onto rack to cool completely.

For frosting:

• 1 Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in sugar and vanilla.
• 2 Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle toasted pecans in border around top edge of cake.
• 3 (Can be made 1 day ahead. Cover; chill. Let stand at room temperature before serving.)

For me, dessert isn't dessert if it isn't chocolate, but I would pick this cake any day! It's definitely a favorite in our house!

Enjoy!!

How about you? Do you like cream cheese frosting or am I the only one who is kind of particular about that?