3 c. flour 2 c. sugar 1 t. salt 1 t. soda 1 t. ground cinnamon 3 eggs, beaten 1 1/2 cups vegetable oil 1 1/2 t. vanilla 1 8 oz. can crushed pineapple, undrained 2 c. pecans or walnuts, divided 2 c. chopped bananas
Combine dry ingredients in large mixing bowl, add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans or walnuts, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. (Can put in 9x13 if it’s pretty deep.) Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans and cool completely.
Icing 2 8 oz. packages cream cheese, softened 1 cup butter, softened (I use salted.) 2 16-oz packages of powdered sugar 2 t. vanilla
Combine cream cheese and butter. Cream until smooth. Add sugar and beat until light and fluffy. Spread frosting between layers and on top and sides of cake. Sprinkle with pecans.