3 cups cake flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup dark brown sugar, packed
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup fresh pineapple, crushed
4 large ripe bananas, mashed
1 cup chopped roasted walnuts
For the frosting:
1 1/2 sticks chilled butter
3 8 oz bars of chilled cream cheese
1 teaspoon vanilla extract
1 1/2 cups sifted confectioners’ (powdered) sugar
1 1/2 cups chopped roasted walnuts
Preheat oven to 350F. Spray 3 8"round cake pans with baking spray for baking. Line with parchment paper if desired. I use wax paper. In medium bowl combine flour, cinnamon, baking soda, and salt. In a large mixing bowl, add sugar, brown sugar, and eggs. Mix on high until well combined and light and fluffy. Add vegetable oil and vanilla extract and mix again.
Add crushed pineapple and mashed bananas, and mix again. Add the chopped roasted walnuts by hand.
Divide batter equally between the 3 pans. Tap each pan lightly against the counter top to remove any air bubbles. Place in the oven and bake 25-30 minutes in the center of the oven until a toothpick inserted into the center of the cake comes out clean.
Allow to cool for several hours , removing them to a cooling rack after the pans are cool.
When cakes are completely cool, make frosting. In a mixing bowl, mix cream cheese, butter, and vanilla extract until light and fluffy. Add in powdered sugar a 1/4 cup at a time, mixing after each addiction until completely incorporated and fluffy.
Apply a very thin coat to each layer of the cake, applying it thicker between each layer. Then refrigerate for an hour or more. When crumb coat has hardened, add walnuts to the rest of the icing and re-frost the outside so that the cake is completely covered and there are no “bald” spots.
Refrigerate for another hour so the frosting will set, then the cake is ready to serve. This cake is very dense so it is important to let the cake set in the fridge for an hour before cutting.