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

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, 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 wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.

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
1/2 c. pecans, chopped

Cream butter and cream cheese. Gradually add powdered sugar. Beat until light and fluffy. Stir in vanilla. Stir in 1/2 cup pecans if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.