Meanwhile, in a third large bowl, combine the bananas, pineapple, pecans, oil and vanilla. Stir in the flour mixture in two or three additions. Using a spatula, gently fold in the egg mixture. Divide the batter between the prepared pans.
Bake for 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool on a wire rack. Unmould and let cool completely, about 3 hours.
Candied Pecans
Meanwhile, in a pot, bring the brown sugar and water to a boil. Add the pecans. Reduce the heat to medium and cook, stirring constantly with a wooden spoon, until the brown sugar becomes grainy and coats the pecans, about 3 minutes. Remove from the heat and continue to stir for 1 minute.
Transfer the pecans to a plate and let cool completely, about 30 minutes.
Cream Cheese Frosting
In a bowl, cream the cream cheese, butter and vanilla with an electric mixer. Gradually add the icing sugar and whisk until the frosting is smooth and creamy.
Assembly
On a work surface, cut each cake in half horizontally to get a total of four layers.
Place one cake layer on a serving dish. Cover with one-quarter of the frosting. Repeat with the remaining cake layers and frosting, finishing off with the frosting. Garnish the cake with the candied pecans. The cake will keep for 3 days, covered, in the refrigerator.
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RICARDO Springform Pan
17.99 $
This RICARDO springform pan is the perfect size for making RICARDO cake recipes. The removable bottom makes demoulding and cleaning easy. And the durable coating ensures excellent heat distribution for even cooking of the batter and beautifully soft, moist cakes.
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