Ingredients
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3 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups sugar
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1 teaspoon ground cinnamon
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3 large eggs, beaten
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1 cup vegetable oil
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1 1/2 teaspoons vanilla extract
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1 (8 ounce) can crushed pineapple, undrained
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1 cup chopped pecans
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2 cups chopped bananas
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1/2 cup chopped pecans
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1 (8 ounce) package cream cheese, softened
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1/2 cup butter or 1/2 cup margarine, softened
Instructions
- Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
- (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
- Pour batter into 3 greased and floured 9" round cakepans.
- Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
- Store in refridgerator.
- Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
- Gradually add powdered sugar, beating at low speed until light and fluffy.
- Stir in vanilla.
- Yield: 3 cups.