3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla extract
8 oz. can crushed pineapple, undrained
1 c. chopped pecans
Cream cheese frosting (recipe follows)
1/2 c. chopped pecans

Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 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. Yields one (3 layer) cake.

CREAM CHEESE FROSTING:

8 oz. pkg. cream cheese, softened
1/2 c. butter, softened
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. Yields enough frosting for one (2 layer) cake. Very rich cake.