3 c. flour
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
8 oz. can crushed pineapple with juice
2 c. chopped pecans or walnuts
2 c. chopped bananas
2 c. sugar
1 tsp. baking soda
1 1/2 c. salad oil
1 1/2 tbsp. vanilla

Frosting:

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

Combine dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch round cake pans.

Bake at 350°F for 25 to 30 minutes or until cake tests done. Cool in pans for 10 minutes. Remove from pans and cool completely.

Frosting: Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped nuts.