3 c. all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. vegetable oil
1 (8 oz.) can crushed pineapple (undrained)
1 grated apple
1 tsp. baking soda
2 1/4 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla
2 c. mashed ripe bananas (about 6 small)
1 c. chopped nuts (pecans or walnuts) or 1 c. raisins

Combine flour, baking soda, salt, sugar and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts or raisins and bananas.

Bake at 325°F in a 10-inch Bundt pan for 1 hour (or in a 9 x 13-inch pan for 45 minutes). Check about 10 minutes before the required time for baking is complete.

Cream Cheese Frosting:

1/2 c. butter, softened
1 lb. confectioners sugar (4 c.)
1/2 c. chopped nuts (optional)
8 oz. cream cheese, softened
1 tsp. vanilla

Cream together and gradually add sugar until fluffy. Stir in vanilla and nuts. (You may eliminate the butter and use additional cream cheese; it will be firmer.)