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

Combine dry ingredients in large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes, or until cake tests done. Cool in pans 10 minutes. Remove from pans and cool completely. Frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

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

Cream butter and cream cheese until smooth. Add powdered sugar and beat until light and fluffy. Stir in vanilla. Add nuts. Frost cake.