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

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 pans. Bake at 350 degrees 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool completely. Spread frosting in between layers, top and sides. Sprinkle with 1 cup nuts.

CREAM CHEESE FROSTING:

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

Combine cream cheese and butter, cream until smooth. Add powdered sugar; beating until light and fluffy. Stir in vanilla. Yields enough for 3 layer cake.