2 c. all purpose flour, unsifted
1 1/2 c. sugar
3 tsp. ground cinnamon
2 1/2 tsp. Clabber Girl baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 c. soybean oil
4 lg. eggs
2 tsp. vanilla
3 med. size ripe bananas, mashed (1 cup)
1 can (8 oz.) crushed pineapple in juice, well drained
1 c. chopped pecans

Grease 2 (9 inch) layer cake pans; line with waxed paper. In a large mixing bowl stir flour, sugar, cinnamon, baking powder, baking soda and salt. Add oil, eggs, and vanilla; beat until smooth. Fold in bananas, pineapple and nuts.

Pour into prepared pans. Bake in a 350 degree oven for 30 to 35 minutes or until cake springs back when lightly pressed. Cool in pans 10 minutes; remove from pans, remove waxed paper. Cool thoroughly on wire racks. Fill and frost with Cream Cheese Frosting. Makes 12 to 16 servings.