3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. nutmeg
3 eggs, well beaten
1 1/4 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
3/4 c. pecans
1/4 c. black walnuts
2 c. chopped bananas

Combine all dry ingredients in a large bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not actually beat with a mixer. Stir in vanilla, pineapple, and nuts. Finally add the bananas. Spoon the batter into 3 well greased and floured 9 inch cake pans. Bake in a preheated oven at 350 degrees for 25 to 30 minutes or until cake test done. Cool in pan 10 minutes, then turn onto cooling rack. Cool completely before frosting.

CREAM CHEESE FROSTING:

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

Combine cheese and butter. Cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla. Frost the tops of all 3 layers; stack and then frost the edges. Carefully draw a circle on the top layer with a toothpick and fill in that circle with the chopped pecans.