3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple
1 c. pecans, chopped
2 c. chopped bananas

FROSTING:

Strawberries (optional)
1 (8 oz.) pkg. cream cheese
1/2 c. butter
1 (16 oz.) pkg. powdered sugar
1 tsp. vanilla

Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until moistened. Do NOT beat. Stir in vanilla, pineapple, and 1 cup pecans. Stir in bananas. Spoon batter into 3 greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until done. Cool for 10 minutes. Remove from pans, cool completely.

FROSTING: Cream softened cream cheese, butter together. Beat in vanilla and powdered sugar until smooth. Spread frosting between layers and on top and sides. Sprinkle with pecans or fresh fruit. (Sliced strawberries.) Best refrigerated.