Categories : Cakes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups flour
1 teaspoon soda
1 teaspoon cinnamon
2 cups sugar
1 teaspoon salt
3 eggs — beaten
1 cup oil
1 1/2 teaspoons vanilla
8 ounces crushed pineapple — undrained
1 cup pecans — chopped
2 cups banana — chopped
Combine dry ingredients. Add eggs and oil. Stir until moist. Do Not Beat.
Stir in vanilla, pineapple, 1 cup pecans, and bananas..
Spoon batter into 3 greased and floured 9 inch cake pans. Bake 350° for 25 to 30 minutes. Test. Cool in pans for 10 minutes.
Remove and cool completely.
Spread frosting between layers and on top and sides of cake. Then sprinkle 1/2 cup chopped pecans on top.
Combine cream cheese and butter. Bear until smooth. Add powdered sugar and vanilla.
Beat until light and fluffy. Yield: 3 cups.
NOTES : Southern Living Cookbook
Janice Webb from Etowah, TN served it to us when we visited them in 1987.