Pineapples cut. Mix: flour, sugar, baking soda, cinnamon Banana mashed with a fork, add the chopped pineapple along with the juice formed during cutting, nuts (chopped), eggs, vegetable oil and vanilla extract. Mix well. To connect both parts (quite a blade) to Divide into two parts, put into molds (16cm) and bake at 180 for 25-30 minutes. If YOU will bake each cake in several stages, then the soda should be added immediately before placing in the oven.

Cool 1 minute in the form, then remove and completely cool on a wire rack. Wrapped in food. wrap and refrigerate at least 2 hours ( preferably overnight) to Remove and cut neatly "cap" cakes.

For the cream: butter room temperature vzbit with sugar until splendor. Add COLD cream cheese and beat until smooth.

On the cake to put some cream, put on top the second cake layer. Coat the top and sides of cake with cream. Put in refrigerator for 30 minutes. Coat with a second layer of cream on top and sides of cake. Put the cake at least 1 hour. If the cream left but it can be painted with food coloring and make the creamy smears. Or paint diluted with water or vanilla extract in a ratio of 2:1, or more, if you need lighter shades, but do not overdo it. Apply a pattern brush (synthetic and natural can climb the villi). The brush always rinse or wipe with a clean towel. Good luck and Bon appetit