3 c. flour
1 tsp. baking soda
2 c. sugar
1 tsp. cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
1 1/2 c. mashed bananas
1/2 c. raisins

CREAM CHEESE FROSTING:

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

Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, bananas and raisins.

Pour batter into 3 greased and floured 9" round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Cream Cheese Frosting: Cream butter and softened cream cheese. Gradually add powdered sugar, beat until light and fluffy. Stir in vanilla. Either stir in pecans or sprinkle over top of frosted cake. Yield: enough for 1 (3 layer) cake.