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. salad oil
1 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple (undrained)
2 c. chopped pecans or walnuts, divided
2 c. chopped bananas
2 (8 oz.) pkg. cream cheese, softened
1 c. butter, softened
2 tsp. vanilla extract
2 (16 oz.) pkg. powdered sugar

Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in 1 1/2 teaspoons vanilla, pineapple, 1 cup of nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans.

Bake at 350°F for 25 to 30 minutes or until cake tests done. Cool in pans 10 minutes; remove from pans and cool completely. Combine softened cream cheese and butter; add 2 teaspoons vanilla. Slowly add sugar, mixing until smooth. Spread frosting between layers and on top and sides of cake. Sprinkle with the other cup of chopped nuts.