Kat's Moist Banana Cake
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|1/2 tsp||cinnamon (opt)|
|1 c||chopped pecans|
|1 c||Crisco oil|
|1 1/2 tsp||vanilla|
|1 tsp||butter flavoring|
|1||(8 oz.) can crushed pineapple|
|2 c||chopped over ripened bananas|
Camden, AR (pop. 12,183)
Member Since Nov 2010
My family and friends love this cake...especially when it sits in the fridge for a day til eaten....it is so moist and tasty.
Combine dry ingredients in large bowl. Add eggs and oil, stirring til all dry ingredients are moistened. DO NOT BEAT. Stir in vanilla, butter flavoring, pineapple, 1/2 cup of pecans and bananas.
Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 for 25-30 minutes. Cool in pans for 10 minutes.
Icing: Combine 16 oz. of cream cheese and 2 sticks oleo (softened), add 2 lbs of powdered sugar. Beat until light and fluffy. Stir 2 tsp. vanilla, 1 tsp. butter flavor and 1/2 cup pecans. It will make extra icing, I save the extra icing and add a dollop to each slice of the cake when sliced.