Spice Cake



3 cups flour

2 cups sugar

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups cooking oil

3 large eggs, beaten

1 1/2 teaspoons vanilla

4 ripe bananas, mashed

1 can crushed pineapple

1 1/4 cup chopped pecans


1 pound cream cheese, softened

2 sticks unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla


For the Cake

Preheat oven to 350. Grease and flour three 9-inch cake pans.

Whisk together flour, sugar, baking soda, cinnamon and nutmeg.

Add oil, eggs and vanilla to flour mixture and mix thoroughly.

Mix in bananas, pineapple and fold in 1 cup of pecans.

Pour batter in cake pans and tap to release air bubbles.

Bake until a toothpick comes out clean in each cake, 25 to 30 minutes.

Cool in pans for 10 minutes then transfer cakes to a wire rack to cool completely.

For the Frosting

While cakes cool, make frosting:

Using a mixer, beat cream cheese and butter together until fluffy, 5 minutes.

Gradually add powdered sugar, 1 cup at a time.

Continue to beat until mixed and beat in vanilla until smooth.

When cakes have cooled, place one layer on a plate.

Add 1/4 cup frosting and spread evenly over cake.

Add another layer and frost with 1/4 cup frosting. 1/4 cup frosting

Top with the final layer and frost the top and sides.

Top cake with 1/4 cup pecans and serve.
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