Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | All-purpose flour |
2 cups | Sugar |
1 teaspoon | Salt |
2 \N | Tsps. cinnamon |
3 \N | Eggs, beaten |
1½ cup | Oil |
3½ \N | Tsps. vanilla extract |
8 ounces | Can crushed pineapple,with juice |
2 cups | Pecans, chopped |
2 cups | Bananas, chopped |
2 \N | (8 oz) packages cream cheese |
1 cup | Butter, softened |
2 \N | (16 oz.) packages powdered sugar |
2 \N | Tsps. vanilla extract |
Preheat oven to 350*. Combine first 4 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened.
Do not beat. Blend in 1½ tsps. vanilla extract, pineapple,bananas and one cup pecans. Bake for 25-30 minutes or until cake is done.
Remove from pans and cool completely. Prepare cream cheese frosting by combining cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in remaining vanilla. Spread frosting between layers and on top and sides. Spinkle with remaining pecans.
Source: The Daily Advertiser's 26 th Annual Cookbook Posted by Cindy Vincent
Submitted By ROBERT MILES On 06-13-95