PINEANNA NUT CAKE

Pineanna Nut Cake image

Although I can't remember who's recipe this is, it won first prize at the Pennsylvania State Fair one year. (Prep time is approximate)

Provided by Denise in da Kitchen

Categories Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 16

Ingredients

3 1/3 cups cake flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 eggs, slightly beaten
4 medium chopped ripe bananas (2 cups)
1 cup chopped pecans
1 1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple with juice, undrained
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (1 lb) package powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Steps:

Heat oven to 350 degrees.
Grease and flour 3 round 9-inch cake pans.
Mix flour, sugar, baking soda, salt, and cinnamon in large bowl.
Add oil and eggs.
Stir until all dry ingredients are moistened; DO NOT BEAT.
Stir in bananas, 1 cup pecans, the vanilla and pineapple.
Divide batter evenly among pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans.
Cool completely on wire racks.
Fill layers and frost side and top of cake with Cream Cheese Frosting.
CREAM CHEESE FROSTING:.
Beat cream cheese and butter in large bowl on medium speed until smooth.
Beat in powdered sugar and vanilla until light and fluffly.
Sprinkle 1/2 cup pecans on top of frosted cake.
Cut cake using sharp knife.
Refrigerate any remaining cake.

Nutrition Facts : Calories 10440.5, Fat 527.9, SaturatedFat 152.3, Cholesterol 1128, Sodium 5141.3, Carbohydrate 1384.5, Fiber 38.8, Sugar 945.2, Protein 95.6