Instructions

• Preheat your oven to 350 degrees F (175 C). You’ll need your oven ready for those pans.
• Grease and flour three 9-inch round cake pans. They gotta be slick so your cake don’t stick.
• In a big bowl, mix your flour, sugar, cinnamon, salt, and baking soda together. Make sure it’s all blended well.
• In another bowl, beat together your eggs, veggie oil, and vanilla extract. Wet goes before dry, y’all.
• Stir in mashed bananas and crushed pineapple right into the wet mix. That’s where the tropical magic hides.
• Gradually add the wet mix to your dry ingredients and stir gently till just blended. Overmixing? Nah, you don’t wanna do that or cake gets tough.
• Pour batter evenly into your pans and pop them in the oven. Bake about 30 minutes or till a toothpick comes out clean. Let cakes cool for 10 minutes in pans before popping ‘em on a wire rack to finish cooling.
• For pressure cooker twist, crank on that sealing ring good and watch the float valve until pressure builds. Set a timer once it’s up.
• When done, let it natural release. It takes a bit but keeps the cake perfect texture.