Pineanna Nut Cake
Ingredients
3 1/3 C. cake flour
2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 C. vegetable oil
3 eggs, slightly beaten
2 C. chopped ripe bananas (about 4 medium)
1 C. chopped pecans
1 1/2 tsp. vanilla
8 ounce can crushed pineapple in juice, undrained
Cream cheese frosting:
3 ounces cream cheese, softened
6 Tbsp. butter, softened
1 Tbsp. whole milk
1 tsp. vanilla
3 C. powdered sugar
Cooking Instructions
Cream cheese frosting with 1/2 C. chopped pecans Heat oven to 350 degrees. Grease and flour 3 round pans, 9 x 1 1/2-inches. 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 C. 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. Sprinkle 1/2 C. pecans on top of cake. Cut cake using sharp knife. Refrigerate any remaining cake. Cream cheese frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)