Combine first five ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350F for 25 minutes or until pick comes out clean. Cool for 10 minutes. Remove from pan to cool completely.
Filling:
Beat whipping cream and vanilla until very foamy and gradually add powdered sugar beating until
peaks hold there shape. Chill. Yields 2 cups. Spread in filling between layers.
Cream Cheese, Frosting:
Combine cream cheese and butter beating until smooth, add powdered sugar and vanilla. Beat
until light and fluffy. Makes enough frosting for this 3-layer cake, top and sides. Spread frosting
over top and sides. Garnish with pecans on top. Serve at once, or refrigerate until ready to serve.
Yield: One 3-layer cake, serves 8 to 10.
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Cajun Country -- New Iberia, Louisiana