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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