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

Combine first 5 dry ingredients in large bowl. Mix eggs and salad oil together, and stir into dry ingredients. Do not beat, but mix well. Stir in the remaining ingredients and mix well. Pour batter into 3 (9 inch) cake pans which have been greased and floured. Bake at 350 degrees for 25 to 30 minutes. Allow to cool in pans for 10 minutes. Cool on wire racks. When cold frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

2 (8 oz.) pkgs. cream cheese, softened
1 c. butter, softened
2 (16 oz.) boxes of confectioners' sugar
2 tsp. vanilla
1 c. chopped pecans

In large bowl of electric mixer combine the cream cheese and butter. Beat until smooth. Add the sugar and beat until light and fluffy. Add vanilla and mix. Spread frosting between layers, sides, and top of cake. Sprinkle pecans over cake.