Ingredients
Method
- Set the oven to 300°F (150°C), spread the chopped pecans on a lined baking sheet, and toast until fragrant, then let them cool completely.
- Increase the oven temperature to 350°F (175°C) and generously grease a Bundt pan.
- Stir together the flour, baking soda, baking powder, cinnamon, allspice, and salt in a large bowl until evenly combined.
- In another bowl, whisk the eggs, oil, pineapple juice, and sour cream until smooth, then whisk in both sugars and the vanilla.
- Fold in the mashed banana, chopped pineapple, and most of the toasted pecans, saving some for topping.
- Add the wet mixture to the dry ingredients and gently fold until no dry pockets remain, then transfer the thick batter to the prepared pan.
- Bake until the cake is set and a toothpick comes out with only a few moist crumbs, about 55–60 minutes.
- Let the cake cool in the pan for about 1 hour, then carefully invert onto a serving plate and allow to cool at least 1 more hour.
- Beat the cream cheese and butter together until completely smooth, then mix in the powdered sugar, vanilla, and 2 tablespoons of milk until creamy.
- Whip the icing on high speed until light and smooth, adding a little more milk if needed, and stir in cinnamon if using.
- Spoon the icing over the cooled cake and sprinkle with the remaining toasted pecans before serving.
Nutrition
Notes
This is the kind of cake that makes the kitchen smell like a warm hug—sweet fruit, toasted nuts, and gentle spice all at once. It’s simple, generous, and perfect for sharing with people you love.