Recipe Submitted by : Gregs Kitchen
3 cups all purpose flour
1 cup white sugar
1 cup brown sugar
1 and 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon allspice
3 eggs, well beaten
3/4 cup vegetable oil
1/4 cup applesauce
2 teaspoons vanilla extract
1 8 oz. can crushed pineapple, do not drain
1 cup chopped pecans for batter
5 large bananas, chopped or mashed
32 oz. cream cheese, softened
2 sticks butter, softened to room temp.
1 box confectioners sugar
2 cups toasted coconut
1 cup crushed pecans for topping
- Preheat the oven to 350 degrees and line your cupcake pan with liners.
- Sift flour, white and brown sugars, salt, baking soda, cinnamon and allspice together in a mixing bowl.
- Add eggs, applesauce and vegetable oil to the dry ingredients and stir with a wooden spoon until moistened.
- Stir in 1 teaspoon vanilla, pineapple and pecans, and then stir in the bananas.
- Divide the batter equally among the three well-greased cake pans and bake for 25-30 minutes or until a tooth pick inserted in the center comes out clean. Be careful not to over bake as the cake should be moist.
- Cool in pans for ten minutes and then turn out the cakes onto a cooling rack. Allow them to cool completely (or better yet, freeze them for a day or two which intensifies that flavors) before frosting them with the cream cheese frosting.
- For the cream cheese frosting, combine the cream cheese and the butter until smooth, then add the box of powdered sugar and beat with an electric mixer until light and fluffy. Stir in the remaining teaspoon of vanilla.
- After icing the cake, you can use the pecans for the top and sides as I did.