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

FROSTING:

8 oz. cream cheese (softened)
1/2 c. butter
1 lb. powdered sugar
1 tsp. vanilla

Mix dry ingredients. Add eggs, oil and stir until dry ingredients are moist. (Don't beat.)

Stir in vanilla, pineapple, pecans and bananas. Put in well greased 9x13 or two 9 inch pans. Bake 50 minutes for 9x13 or 35 minutes for 9 inch pans.

FROSTING: Combine all ingredients and spread on cake. May top with chopped pecans.