Pineapple spice cake

 Ingredients

pecan nuts 2 cups

all purpose flour 3 cups

baking pdr 1 tsp

baking soda 1 tsp

cinnamon pdr 1½ tsp

allspice  ½ tsp

 salt ½ tsp

mashed ripe bananas 1 cup OR eggs 3

crushed pineapple (canned) – 1 can  

vegetable oil  ¾ cup

granulated sugar  – ¾ cup

brown sugar– ¾ cup

vanilla essence– 2 tsp

parchment paper – As needed

 

For cream cheese frosting

 cream cheese– 500 gm

unsalted butter– ½ cup

icing sugar – 4 cups

vanilla essence – 1½ tsp

 

 

Preparations

Bring all the refrigerated items like cream cheese, butter, and eggs to room temperature.

Preheat the oven to 175 degree Celsius. Grease 3 8-inch cake pans, line with parchment paper rounds and grease the parchment paper.

Whisk the dry ingredients, flour, cinnamon powder, baking powder, baking soda, allspice and salt until completely combined. Fold in 1-1/2 cup roasted pecans. Add a can of crushed pineapples. Break the eggs and fold them into the mixture. Add vegetable oil, brown sugar and granulated sugar.

Spread the cake batter evenly between the 3 cake pans. Bake for 30 minutes until the toothpick inserted in the centre comes out clean. Rotate the pans halfway through baking.

Remove the cakes from the oven and let them cool completely in the pans. Once completely cooled, remove the cakes from the pan and level the tops off, so they are flat by using a serrated knife.

In a large bowl, beat the cream cheese and butter together until smooth.

Place one cake on the serving plate, cover the top with the frosting, cover it with another layer of cake, and apply the frosting evenly, doing the same with another layer of cake. Cover the top and the sides evenly with the frosting and decorate the cake with the toasted pecans on top as well as the sides.

Refrigerate the cake for 15 to 20 minutes before slicing to hold its shape well.

 

 

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