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
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. chopped bananas

Combine flour, sugar, baking soda, salt and cinnamon in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 (9") round, greased and floured cake pans (can use 9"x13" dish).

Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted comes out clean. (Will need to bake about 50 minutes if using 9"x12".) Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top. Refrigerate. Flavors blend and intensify upon standing for 24 hours after baking.

HUMMINGBIRD CREAM CHEESE FROSTING:

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

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Makes enough frosting for 1 (3 layer) cake.