1 box Presto cake flour
2 c. sugar
1 tsp. salt
1 lg. Cool Whip
1 tbsp. cinnamon
3 eggs
1 1/2 c. oil
1 1/2 tsp. vanilla
2 c. chopped banana
1 (8 oz.) can crushed pineapple
1 c. chopped walnuts
1 (16 oz.) can crushed pineapple
2 sm. boxes instant vanilla pudding
1 tsp. baking soda

Mix in large bowl: cake flour, sugar, salt, baking soda, cinnamon. Make hole in middle and add eggs, oil, vanilla, and mix all together with wooden spoon.

Add 1 (8 ounce) can pineapple (leave 3/4 of juice in can). Add chopped banana and nuts; mix well. Place in well-greased pan, 10 x 13 inches, and bake in 350 degree oven for 40-50 minutes.

ICING:

1 (16 oz.) can crushed pineapple, keep 3/4 juice
2 instant sm. pudding mix and fold in Cool Whip