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

FROSTING:

2 (8 oz.) pkgs. cream cheese, softened
1 c. butter, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla extract

CAKE: Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into 3 well-greased and floured 9-inch pans. Bake at 350 degrees for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and cool completely.

FROSTING: Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Makes 1 (9 inch), 3 layer cake; 15 to 18 slices.

"This cake is super moist and super delicious!" I always add 1/2 to 1 cup raisins to this recipe.