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Pineanna Nut Cake



  • 3 1/2 cups cake flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 eggs, slightly beaten
  • 4 ripe bananas, chopped (2 cups)
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple in juice, drained
  • 1 1/2 cups chopped pecans, divided

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract


  1. Cake: In large bowl, mix flour, sugar, baking soda, salt and cinnamon.
  2. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat.
  3. Stir in bananas, vanilla extract, pineapple and 1 cup pecans.
  4. Divide batter evenly among 3 greased and floured 9-inch round pans.
  5. Bake at 350 degrees F (375 degrees F for altitudes above 3,500 feet) for 25 to 30 minutes, until wooden pick inserted in center comes out clean.
  6. Cool for 10 minutes; remove from pans. Cool completely on wire racks.
  7. Fill layers, frost sides and top with Cream Cheese Frosting. Sprinkle remaining pecans on top of cake and serve.
  8. Cream Cheese Frosting: Beat cream cheese and butter in large bowl on medium speed until smooth.
  9. Beat in confectioners' sugar and vanilla extract until light and fluffy.

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