Ingredients:

  • 3 cups of all-purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 cups of sugar
  • 1 teaspoon of ground cinnamon
  • 3 beaten eggs
  • 1 cup vegetable oil
  • 2 teaspoons of vanilla extract
  • 1 can crushed pineapple undrained
  • 1 cup chopped pecans toasted
  • 3 cups chopped bananas

Directions:

Combine first 5 ingredients in a large bowl; Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla and pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 mins, remove from pans, and let cool on wire racks. Spread cream cheese frosting between layers and on top and sides of cake. Then sprinkle ½ cup of chopped pecans on top.

Cream Cheese Frosting:

  • 1 8oz package of cream cheese
  • ½ cup butter or margarine, softened
  • 1 16oz package of powdered sugar, sifted
  • 1 teaspoon vanilla extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Yield about 3 cups.

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