3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 c. chopped pecans
3 eggs
1 1/2 c. Crisco oil
1 tsp. almond extract
1 (8 oz.) can crushed pineapple, drained
2 c. cubed firm ripe bananas

Sift flour, sugar, soda, salt, and cinnamon in a large bowl. Add pecans. Beat eggs slightly. Add oil, extract, and pineapple. Mix well. Add flour mixture and mix thoroughly. Fold in bananas, keeping bananas in cubes. Pour in greased and floured round cake pans (3) or one 9 x 13 inch pan. Bake at 325 degrees for 20 minutes.

TROPICAL PECAN FROSTING:

1 (8 oz.) pkg. cream cheese
1 lb. powdered sugar
1/2 c. butter
1 tbsp. powdered cocoa
Chopped pecans

Soften cream cheese and butter to room temperature. Add sugar and cocoa; mix thoroughly. Spread over cooled cake. Sprinkle with chopped pecans.