Tropical dessert trance: Banana pineapple cake recipe

Turning on the oven is not always mandatory when you want to make a dessert. This creamy cake dessert sets up in the refrigerator and is an easy recipe to make.

Please note that the eggs used in this recipe are not cooked. Generally, raw eggs are safe. Just think about how much cookie dough with raw egg in it you have eaten when baking cookies? Just make sure that your eggs are fresh and that you keep this cake refrigerated.

Recipe ingredients:

1 cup butter

1-1/2 cups graham cracker crumbs

2 cups powdered sugar

2 eggs

1 teaspoon vanilla

3 or 4 bananas

1 20-ounce can crushed pineapple

1 pint whipping cream

1/2 cup chopped pecans

To prepare to assemble the cake, slice the bananas, drain the juice from the pineapples, and whip the cream. Add a little sugar to the cream as you whip it to sweeten it. Now, melt 1/2 cup of the butter and mix with the graham cracker crumbs. Pat this crust into a rectangular 13 x 9 inch baking pan. With the remaining 1/2 cup of butter, make sure it is soft and then beat it with the sugar, eggs, and vanilla until creamy. Spread this mixture over the graham cracker crust. The next layer will be banana slices followed by the crushed pineapple. Spread the whipped cream over everything and sprinkle with the chopped pecans. Refrigerate until firm.

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