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

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 to 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.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle pecans over top. Yield: 1 (3 layer) 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 extract

Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Add vanilla. Yield: about 3 cups.