1 1/2 c. unsifted all-purpose flour
1 c. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
2 eggs
1/2 c. cooking oil
1/4 tsp. vanilla extract
1 (6 oz.) can undrained crushed pineapple
1/2 c. chopped pecans
1 c. chopped bananas (2 med.)

In large mixing bowl, stir together flour, sugar, salt, soda and cinnamon. In small mixing bowl, beat eggs well with electric mixer. Add oil and beat until well blended. Pour egg-oil mixture over dry ingredients in bowl and using mixing spoon, not electric mixer, stir together until moistened.

Stir in vanilla, pineapple and nuts. Then stir in bananas. Spoon batter into lightly greased 16-cup plastic microwave fluted or straight sided ring mold. Microwave at High 9 to 12 minutes, rotating cake one quarter turn every 4 minutes. Let cake stand directly on counter 5 minutes before inverting. Cool completely before frosting. Top with Cream Cheese Glaze.