Yield: 6 servings
|3 cups||All-purpose flour|
|2 \N||Tsps. cinnamon|
|3 \N||Eggs, beaten|
|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