A Southern classic. This cake tastes like spring with pineapple and bananas baked into the batter.
3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs beaten
1 1/2 cup vegetable oil
1 1/2 teaspoon vanilla extract
1 can (8 ounce size) crushed pineapple, drained
2 cups bananas, chopped
2 cups pecans, chopped, divided
1 package cream cheese
2 boxes (1 lb. size) confectioners sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Combine all dry ingredients, add oil and egg and continue to mix until moist. Add vanilla, pineapple, bananas, and 1 cup pecans. Spoon batter into 3 greased and floured, 9" cake pans or tubed cake pan. Bake 25 minutes on cake pans, 70 minutes on tubed pan, or 55 minutes on loaf pans.
Check with toothpick to be sure it is done in middle before removing from oven.
FROSTING: Beat cream cheese until smooth, add sugar, beat until fluffy, add vanilla, remaining 1 cup pecans and a pinch of salt. If you want a smoother frosting, omit the pecans and garnish with pecan halves instead.
Spread the frosting between the cake layers, on top, and on the sides.
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