3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
1 1/2 c. oil
8 oz. crushed pineapple and juice
1 1/2 tsp. vanilla
3 eggs
2 c. diced bananas
1 c. pecans

Preheat oven 350 degrees.

Sift together the dry ingredients. Add undrained pineapple, oil, vanilla, eggs and bananas mixing until blended but do not beat. Pour batter into greased tube or bundt pan and bake 1 hour 20 minutes. (May be baked in greased 9x13 pan.) Cake will crack slightly on top. Cool cake in the pan on a rack. Serves 14-16.

This cake will remain moist and fresh for some time. May be iced with a cream cheese icing.

ICING:

8 oz. softened cream cheese
1 tsp. vanilla
3 tsp. melted butter
1 1/2 c. powdered sugar

Cream butter, vanilla and cream cheese. Work in sugar and spread on the cake.