Ingredients:
FOR THE CAKE:

• 2 cups all-purpose flour
• 1 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• 3/4 tsp. salt
• 2/3 tsp. baking soda
• 1/4 tsp. baking powder
• 1 cup unsweetened apple sauce
• 2 large eggs, beaten
• 2 tsp. vanilla extract
• 1 – 20 oz. can crushed pineapple in juice, drained
• 2 ripe bananas, cut in small chunks. (Not mashed)
• 3/4 cup pecan pieces + more for decoration

FOR THE FROSTING

• 1/2 cup salted butter, softened
• 4 oz. cream cheese, softened
• 2 cups powdered sugar
• 1 tsp. vanilla extract

Directions:

• Preheat oven to 350°F. 
• Lightly grease and flour a 9” x 12” Pyrex baking dish
• Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl.
• Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans.
• Stir to combine, and pour the into the 9”x12” dish.
• Bake in the preheated oven until a wooden toothpick inserted in the center comes out with just a few small crumbs, 50 -55 minutes. Cool on a wire rack the until completely cooled (about 2 hours).
• Beat the butter and cream cheese in a glass mixing bowl until smooth and creamy, 2 to 3 minutes.
• Slowly add the powdered sugar mixing just until combined.
• Add the vanilla and salt and beat until light and fluffy, about 2 minutes.
• Apply the frosting, spreading evenly to the edge.
• To decorate the cake: Sprinkle pecans over the iced cake. 

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