3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs, beaten
1 1/2 c. oil
1 1/2 tsp. vanilla
1 can (8 oz.) pineapple, crushed, undrained
2 c. pecans, chopped
2 c. bananas, chopped (slice lengthwise in quarters, then dice in about 1/2 inch thick)

Combine dry ingredients in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and the bananas.

Spoon batter into three well greased and flour 8 or 10 inch cake pans. Bake at 350 degrees 25-30 minutes or until cake pulls away from sides and springs back to touch. Remove from pan and cool completely.

Spread frosting (recipe follows) between layers on top and sides of cake. Decorate with pecan halves if desired.

CREAM CHEESE FROSTING:

1 lb. cream cheese, softened
8 oz. butter, softened
2 lbs. confectioners' sugar
2 tsp. vanilla

Combine cheese and butter. Beat until smooth and creamy. Add sugar; beat until light and fluffy. Add vanilla. Chill slightly to make frosting easier to handle.