This cake is beyond delicious. The cake itself is a beautifully tropical-fruit delight whilst the icing is cream cheese based & scrumptious. Also it’s deceptively easy to make so what are you still doing? Get cracking!
What you’ll need:
For the cake
3 cups plain flour
1 & 1/2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon garam marsala (or ground cinnamon)
3 eggs, beaten
1 & 1/2 cups oil
1 & 1/2 teaspoons vanilla extract
1 250g can crushed pineapple, drained
2 cups chopped ripe bananas
For the icing
250g cream cheese
1 teaspoon vanilla extract
500g icing sugar
First of all, preheat the oven to 180°C then combine the dry ingredients in a large mixing bowl. Add eggs & oil, stirring well. Stir in vanilla, crushed pineapple & bananas.
Spoon the batter into 2 greased & floured cake tins (or you can use one & bake them one at a time).
Bake for 30-40 minutes until a toothpick comes out clean. Cool in the pans for 10 minutes until removing.
Now for the icing! Process the butter, cream cheese & vanilla together. Add the icing sugar & process again.
Add a little milk to the icing sugar mixture if necessary.
Pop a layer of icing in between the two cakes ^^ use a bit more than I have here. I realised I definitely could’ve put more in between.
Then top the whole cake with the icing so it resembles a mound of deliciousness as seen above.
Then tuck in!!