This gorgeous and classic cake is all thanks to Mrs. L.H. Wiggins of Greensboro, North Carolina, who allowed this pineapple-banana spice cake with cream cheese frosting to become one of our most requested recipes. While there are many different variations of this delicious recipe out there now, we still stand by Mrs. Wiggins' original, indulgent creation. With a unique warm and spiced flavor and a moist banana and pineapple interior, this cake is a true Southern gem.
Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.
Also appeared in:
Southern Living, January, 1999,Ultimate Southern Living Cookbook
I made a couple of minor changes and got rave reviews for this cake. I added 3/4 cup of coconut, cut the oil to 2/3 cup, increased the pineapple to 1 1/4 cup and the bananas to 2 1/2 cups. It is insanely moist and tasty.
Wow...this is long overdue...the size of the pan you use will depend upon if you have a 3 layer or a 4 layer cake. It also depends upon how full you fill your pans. So, you will have a 3 or 4 layer cake, depending upon what you do and how you do it.
No, I don't think u need to double the recipe. Either your flour was old or something might have been left out by accident. Maybe try....I changed the flour and baking soda for SR flour and it ends up a bit mor tall and light, yet just as moist. per rebeccaj321
I just made this cake for a co-workers birthday as she said it was her favorite. It was a huge success! As did a previous reviewer, I added unsweetened coconut to the cake. The coconut was chopped very finely so you couldn't see that it was in there. You could detect a faint coconut taste, however. I also used bananas that were not very ripe so I sliced them very thinly. I did not have a problem with parts of the cake being "goopy". This cake is a keeper. Will definitely make again!