Total Time
Prep 20 mins
Cook 30 mins

This is Southern Living's most requested recipe.

Ingredients Nutrition


  1. Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
  2. (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  3. Pour batter into 3 greased and floured 9" round cakepans.
  4. Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
  5. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  6. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
  7. Store in refridgerator.
  8. Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
  9. Gradually add powdered sugar, beating at low speed until light and fluffy.
  10. Stir in vanilla.
  11. Yield: 3 cups.
Most Helpful

Excellent recipe! In case anyone is interested, I made this with half apple sauce and half oil. I think if you like the heavy oily texture like a carrot cake, then stick with the oil. Surprisingly though, most tasters much preferred the lighter texture of applesauce. so there you go (^o^) thanks for posting bev!

Mellowpuff October 30, 2009

Simply wonderful! I made this tonight to take to my family reunion, I just know everyone will love it! I took a couple of liberties with it: For starters I have to travel a couple hundred miles with it, in a car, so a three layered cake was out of the question. I have nothing to carry it in for that long. So I made it in a 13x9 pan. Just as someone else said, it baked for a bout an hour. The cake is fairly dense, but extremely moist. Also, a full cup of oil sounded too much. I replaced half of that for applesauce. Next, I was more interested in the pineapple flavor, so I only chopped up one banana, it looked to be a little less than a cup. I then used 3/4 of a 20 oz can of pineapple. I substituted walnuts for the pecans. I also added a couple handfuls of shredded coconut. The final result is amazing. And the fact that all of that was actually easy, i wish I could give it more than 5 stars!

jamc100 June 26, 2009

AMAZING! i halved the recipe to make 12 big cupcakes...halved the oil and used coconut replacing it with a 1/2 cup chopped banana & an additional 1tsp pumpkin pie spice. Frosting, i made with 1/2 the butter, and added lemon zest powder...TRUELY DIVINE, my husband cant get enough, and i saved some for me un iced so i can have them for breakfast...YUM, thank you forever!

Brit in America July 04, 2009