3 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 cup sugar

1 tsp ground cinnamon

3 eggs, beaten

3/4 cup vegetable oil

1 & 1/2 tsp vanilla extract

1 (8oz) can crushed pineapple, undrained

1 & 3/4 cup mashed bananas

1 & 1/2 cup chopped pecans

Cream cheese frosting

Combine flour, soda, salt, sugar and cinnamon in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.

Pour batter into 3 greased and floured 9″ round cakepans. Bake at 350 degrees for 23 to 28 minutes or until wooden toothpick in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Stir 1/2 cup pecans into cream cheese frosting if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

Cream cheese frosting:

1/2 cup butter or margarine, softened

1 (8oz) package cream cheese, softened

1 (16oz) package powdered sugar, sifted

1 tsp vanilla extract

Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla. Enough for one 3 layer cake.

Recipe by E. Jean Sharpe

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