2-1/2 c. plain flour (White Lily)
2 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3 eggs
1-1/2 c. salad oil
1-1/2 tsp. vanilla extract
1 small can crushed pineapple (undrained)
3 bananas, mashed (or 2 c. shredded carrots or sweet potatoes)
1 c. chopped nuts (optional)

Combine dry ingredients. In another bowl, mix eggs, salad oil, and vanilla extract. Add dry ingredients to wet ingredients and stir just until mixed. Stir in pineapple, pecans, and bananas (or carrots or sweet potatoes). Pour batter into 3 well greased and floured 9 inch cake pans.

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

Cream Cheese Frosting:

1 large pkg. cream cheese, softened
1/2 stick butter, softened
1 box powdered sugar
1 tsp. vanilla extract
1/2 c. chopped nuts (optional)

Combine cream cheese and butter; cream until smooth. Add powdered sugar and vanilla extract, beating until light and fluffy. If desired, sprinkle nuts on top of cake after frosting.