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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Looks darn good though. Ingredients:
2 1/2 cups flour |
2 1/4 cups sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon ground cinnamon or 1 teaspoon garam masala |
3 eggs, beaten |
1 1/2 cups vegetable oil |
1 1/2 teaspoons vanilla extract |
1 (8 ounce) can crushed pineapple, undrained |
2 cups chopped, ripe bananas |
1/2 cup butter |
1 (8 ounce) package cream cheese |
1 teaspoon vanilla |
3 3/4 cups powdered sugar |
milk (if needed) |
1/2 cup pureed mango |
Directions:
1. To make the cake-.
2. Combine the dry ingredients in a large mixing bowl.
3. Add the eggs and the oil, stirring well until the dry ingredients are moistened.
4. Do not beat.
5. Stir in the vanilla, crushed pineapple and bananas.
6. Spoon the batter into 3 well-greased and floured 8-inch cake pans.
7. Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
8. Cool in pand for 10 minutes before turning out on to a wire cooling rack.
9. To make the frosting-.
10. Beat together the butter, cream cheese and vanilla.
11. Gradually beat in the powdered sugar, adding a little milk if necessary.
12. Divide into two bowls and whip in puree to one of the bowls.
13. Use the mango frosting to spread between the layers of cake.
14. When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.
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