An easier way to make a classic Southern cake.
The flowers, made of dried pineapple, are a not-so-subtle nod to the deliciousness that lies beneath.
Dried pineapple rings are also an effortless way to decorate the classic cake, no piping required.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Coat a 13- x 9-inch baking pan with baking spray; line bottom of pan with parchment paper.
Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl.
Add eggs, 1 at a time, beating just until blended after each addition, about 1 minute.
Reduce mixer speed to medium; beat in vanilla and mashed bananas until combined, about 30 seconds.
Use a spatula to fold in pineapple and pecans.
Spoon batter into prepared pan, spreading evenly.
Transfer pan to a wire rack, and cool completely, about 1 hour, 30 minutes.
Add cream cheese; beat until light and fluffy, about 3 minutes.
Add vanilla; beat until well blended, about 30 seconds.
Chill until ready to use.
Spread frosting over cake.
Form flowers on top of cake with dried pineapple rings.
Fill center of each flower with white pearl sprinkles; garnish with mint leaves.
