A moist banana‑pineapple layer cake with warm cinnamon spice and creamy cream cheese frosting—classic Southern comfort at its finest.

Scale

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 can (8 oz) crushed pineapple, drained

2 cups mashed ripe bananas (about 4 bananas)

1 cup chopped pecans or walnuts (optional)

Cream Cheese Frosting (cream cheese, butter, powdered sugar, vanilla extract)

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1. Preheat oven to 350°F (175°C) and grease/flour cake pans.

2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.

3. In another bowl, beat oil, sugar, eggs, and vanilla until smooth.

4. Stir in crushed pineapple and mashed bananas until just combined.

5. Add dry ingredients into the wet mixture and fold until just moistened.

6. Fold in chopped nuts if using.

7. Divide batter into cake pans and bake for 25–30 minutes.

8. Let cakes cool in pans for 10 minutes, then transfer to a rack to cool completely.

9. Prepare cream cheese frosting and frost cooled cakes.

10. Decorate with extra nuts or flaked coconut if desired.

Use very ripe bananas for best flavor and moisture.

Drain pineapple thoroughly to prevent soggy cake.

To make ahead, bake cake layers a day early and frost before serving.

You can freeze unfrosted cake layers up to 2 months.