3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
3/4 c. vegetable oil
1 1/2 tsp. vanilla extract
1 (8 oz.) crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas

CREAM CHEESE FROSTING:

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

Combine first 5 ingredients in a large bowl, add eggs and oil. Stir until moistened. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pans for 10 minutes and remove and cool completely. Stir 1/2 cup pecans into cream cheese frosting, if desired, or reserve them to sprinkle over top of cake. Spread frosting between layers and on top and sides of cake.