| Amount | Measure | Ingredient -- Preparation Method |
| -------- | ------------ | -------------------------------- |
| Cake | ||
| 3 | cups | all-purpose flour |
| 1/2 | teaspoon | baking soda |
| 1 | teaspoon | baking powder |
| 1/4 | teaspoon | salt |
| 1 | cup | light brown sugar |
| 1 | cup | sugar |
| 2 | teaspoons | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1/2 | teaspoon | ground ginger |
| 3 | whole | eggs |
| 1 | cup | unsalted butter -- melted |
| 2 | teaspoons | vanilla extract |
| 8 | ounces | crushed pineapple in juice |
| 2 | cups | bananas -- mashed |
| 1 1/2 | cups | pecans -- finely chopped |
| Frosting | ||
| 8 | ounces | low fat cream cheese -- softened |
| 1/2 | cup | unsalted butter -- softened |
| 16 | ounces | confectioner's sugar |
| 1 | teaspoon | vanilla extract |
| baking spray with flour |
| Heat oven to 350°F. Spray 3 9-inch cake pans. In a large bowl combine flour, baking soda, baking powder, salt, sugars, cinnamon, nutmeg, and ginger. In a separate large bowl mix butter and eggs together until combined. Add pineapple, bananas, vanilla, and nuts. Fold moist ingredients into dry ingredients. Divide batter evenly between the pans. Bake for 25 to 30 minutes or until toothpick in center comes clean. Cool for 10 minutes in pan and then turn out onto cooling rack until cooled completely. For frosting cream butter and cream cheese together. Add confectioner's sugar and vanilla and beat until light and fluffy. Place one cake layer with flat side up onto a platter or cake stand. Spread frosting on top. Place a second layer flat side up and frost. Do third layer the same way. Frost the sides of the cake. Sprinkle 1/2 cup pecans onto top of cake. You can press some on the side if you wish. Makes 16 servings |
| Per Serving: 584 Calories; 28g Fat (42.1% calories from fat); 6g Protein; 80g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 222mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 5 Fat; 3 1/2 Other Carbohydrates. |