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 extract
8 oz. can crushed pineapple (undrained)
1 c. chopped pecans
2 c. chopped bananas
Cream Cheese Frosting
1/2 c. chopped pecans

Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Spoon batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top. Yield: one 3 layer cake.

Cream Cheese Frosting:
8 oz. pkg. cream cheese (softened)
1/2 c. butter (softened)
16 oz. pkg. powdered sugar (sifted)
1 tsp. vanilla extract

Combine and ice cool cake.