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

Combine dry ingredients in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in vanilla, pineapple, eggs and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes. Cool 10 minutes in pans; remove and cool completely on cake racks.

BLUE RIBBON FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter
1 tsp. vanilla
1 lb. powdered sugar

Combine cream cheese and butter; cream together until smooth. Add sugar, beating until light and fluffy. Stir in vanilla. Spread the top of each layer slightly with frosting. Stack the layers and frost cake with remaining frosting. Top with crushed pecans.