3 c. flour
2 c. (scant) sugar
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3 eggs
1 c. liquid vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped, ripe bananas
2/3 c. chopped walnuts or pecans

Combine flour, soda, baking powder, salt and cinnamon in bowl; set aside. Beat together sugar, eggs, oil and vanilla until thick and well blended. Add dry ingredients and crushed pineapple. Blend thoroughly. Carefully stir in bananas and nuts. Pour into well greased and floured Bundt pan. Bake at 350 degrees for about 45 minutes, or until toothpick inserted in cake center comes out clean. Cool cake completely and pour on Orange Glaze.

ORANGE GLAZE:

3 tbsp. melted butter, cooled
2 c. powdered sugar
4 tbsp. orange juice
1/2 tsp. orange extract
1/2 tsp. grated orange zest

Combine all ingredients until smooth and pour over cooled cake.

Note: This cake can also be baked in a 9 x 13 inch rectangular cake pan and frosted with cream cheese frosting.