3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped bananas (2 lg.)
1 c. chopped pecans
1/2 c. chopped pecans (for top of cake over icing)

Combine first 5 ingredients in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas and 1 cup pecans.

Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove and cool completely.

Spread frosting between layers and on top and sides. Sprinkle remaining chopped pecans on top and sides. Refrigerate until served.

CREAM CHEESE FROSTING:

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

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Makes enough frosting for one 3 layer cake.