3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
3 large eggs
3/4 c. vegetable oil
1 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
1 3/4 c. mashed ripe bananas
1 1/2 c. chopped pecans divided

Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup of pecans. Pour batter into 3 greased and flowered 9 inch round cake pans.

Bake at 350°F for 23-38 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans onto wire racks and cool completely on the wire racks.

Cream Cheese Frosting:

1/2 c. butter of butter; softened
1 (8 oz.) pkg. cream cheese; softened
1 (16 oz.) pkg. powered sugar
1 tsp. vanilla extract

Stir remaining 1/2 cup of pecans into cream cheese frosting, if desired, or reserve them to sprinkle on over the top of the frosted cake. Spread frosting between layers and on top and side of cake.