- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Butter two 8-inch round cake pans and line with parchment paper.
- Butter the parchment and dust with flour.
- Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes.
- Let cool slightly, then roughly chop.
- Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
- Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl.
- Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes.
- Gradually beat in the vegetable oil.
- Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter.
- Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans.
- Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes.
- Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
- Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined.
- Sift the confectioners' sugar over the cream cheese mixture and beat until smooth.
- Add the lemon zest and vanilla and beat until light and fluffy.
- Place one cake layer on a serving plate.
- Spread about half of the frosting on top, then cover with the other cake layer.
- Spread the remaining frosting over the top and sides of the cake.
From Food Network