3 c. all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. salad oil
1 (8 oz.) can crushed pineapple (undrained)
2 c. chopped pecans (1 c. is for the top)
2 c. chopped bananas
2 c. sugar
1 tsp. baking soda
3 eggs, beaten
1 1/2 tsp. vanilla

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

Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove and cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle with chopped pecans (1 cup). (Or you can make 1 double layer and 1 single layer cake.)

CREAM CHEESE FROSTING:

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

Combine cream cheese and butter until smooth. Add powdered sugar. Beat until light and fluffy. Add vanilla.