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

Combine flour, sugar, soda, salt and cinnamon; add eggs and oil, stirring until flour mixture is moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas.

Bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25- 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove and cool.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) box powdered sugar
1 tsp. vanilla
1/2 c. chopped pecans

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Spread between layers and on top and sides of cake. Sprinkle with pecans.