July 12, 2012


Anita Keith

3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
¾ cup vegetable oil
1 ½ tsp vanilla extract
1 (8 oz) can crushed pineapple, undrained
1 cup chopped pecans
1 ¾ cup mashed ripe bananas (about 3 bananas)
½ cup chopped pecans
Cream cheese Frosting

Combine first five ingredients 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 three greased and floured nine-inch round cake pans. Bake at 350 degrees fro 23-28 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans and let cool completely on wire racks.
            Stir ½ cups pecans into cream cheese frosting, if desired, or remove them to sprinkle oevbr the top of the frosted cake. Spread frosting between layers and on top and sides of cake. (It’s best to mix the pecans in because then no one will see the results if any crumbs get in the frosting. Also, I sometimes decorate the edge of the cake with pecan halves in a circle.)

Cream Cheese Frosting

1 ½ cup butter
1 (8oz) package cream cheese, softened
1 (16oz) package sugar, softened
1 tsp vanilla extract
Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla.
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