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. vegetable oil
1 1/2 tsp. vanilla flavoring
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped pecans or English walnuts, divided
2 c. chopped banana

Combine dry ingredients. Add eggs and oil, stirring until dry ingredients are moistened; do not beat. Stir in vanilla, pineapple, 1 cup nuts, and bananas. Spread in 2 well-greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes, remove and cool completely.

FROSTING:

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

Combine cream cheese and butter; using electric mixer, beat until smooth. Add powdered sugar; beat until light and fluffy. Stir in vanilla. Spread between layers and on sides and top of cooled cake. Sprinkle with remaining nuts. Yield: 12 to 16 servings.