CAKE:

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

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 23-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

Stir 1/2 cup pecans into cream cheese frosting (recipe follows), if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.

CREAM CHEESE FROSTING:

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

Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla. Yield: Enough for one 3 layer cake.