3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas

Combine first 5 ingredients in large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Spoon batter into 3 greased and floured 9 inch pans. Bake 25 to 30 minutes at 350 degrees. Cool completely.

FROSTING:

1 (8 oz.) cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) powdered sugar, sifted
1 tsp. vanilla
1/2 c. chopped pecans

Combine cream cheese and butter; beat until smooth. Add sugar and vanilla. Beat until fluffy. Spread on layers and sprinkle top with nuts.