• Preparation Time 15 minutes
  • Baking Time 35 minutes
  • Makes 16 slices
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Cake
  • 1 ½ cups granulated sugar
  • 3 eggs
  • ¾ cup Vegetable or Canola Oil
  • 2 mashed, ripe bananas (about 1 cup/250ml)
  • 1 tsp vanilla extract
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ¾ cup chopped pecans
  • 1 cup crushed pineapple with the juice
  • Cream Cheese Icing
  • 8 oz cream cheese, softened
  • ½ cup butter, softened
  • 4 cups icing sugar
  • 1 tsp vanilla extract
  • ½ cup chopped pecans for garnish

Serving Size: 16 slices


Serving Size: 16 slices

  • Preheat oven to 350ºF (180ºC). Grease two 9” (23cm) cake pans.
  • Beat sugar, eggs, oil, bananas and vanilla until ingredients are well mixed. Add flour, baking soda, cinnamon and salt and continue to beat until batter is well mixed.
  • Stir in pecans and pineapple by hand.
  • Divide batter into prepared pans. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in center of cake comes out clean. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before icing, about 30 minutes.
  • Icing: in the bowl of an electric mixer, cream together cream cheese and butter until fluffy. Slowly add icing sugar, first mixing on low speed and then increase speed to high. Beat until light and fluffy. Add vanilla.
  • Assembly: place ¾ cup (175mL) of icing on first layer of cake. Top with second layer and ice top and sides of cake. Sprinkle top with chopped pecans.


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