1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. vegetable oil
1 (8 oz.) can crushed pineapple, undrained
1 tsp. baking soda
Cream cheese frosting
2 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla
1 c. pecans, chopped
1 3/4 c. mashed bananas
1/2 c. pecans, chopped
Combine first 5 ingredients in a large bowl.
Add eggs and oil, stirring until dry ingredients are moistened.
DO
NOT
BEAT!
Stir in vanilla, pineapple, 1
cup pecans and bananas.
Pour batter into 3 greased and floured 9 inch cake
pans.
Bake at 350 degrees for 23 to 28 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. CREAM
CHEESE
FROSTING:
1/2 c. butter or margarine, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
Cream butter (or margarine) and softened cream cheese.
Gradually add powdered sugar; beat until light and fluffy.
Stir in vanilla.
Add 1/2 cup pecans to frosting, if desired or sprinkle over top of cake.
Spread frosting between and
on top and sides of cake.
155270
CREAM
CHEESE
POUNDCAKE
3 sticks butter, softened
1 (8 oz.) pkg. cream cheese, softened
3 c. sugar
1 1/2 tsp. vanilla
3 c. plain allpurpose flour
6 eggs
Dash of salt
Cream butter, cream cheese and sugar (add sugar slowly).
Add salt and vanilla. Add eggs, one at a time, spooning in flour alternately.
Blend well.
Bake in greased and floured tube pan (or two loaf pans) at 325 degrees for 1 1/2 to 1
3/4 hours (depending on your oven).
If top of cake starts to get too brown, cover loosely with foil until cake is done.
This cake freezes well.
155271
MELT
IN
YOUR
MOUTH
SOUR
CREAM
POUND
CAKE
3 c. presifted Swans Down cake flour
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