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
Cream cheese frosting (recipe follows)

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas.

Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes or until cake tests dine. Cool in pans 10 minutes; remove from pans and cool completely.

Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

CREAM CHEESE FROSTING:

2 (8 oz.) pkgs. cream cheese, softened
1 c. butter, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla extract

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3-layer cake.