Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | All-purpose flour |
| 2 cups | Sugar |
| 1 teaspoon | Salt |
| 1 teaspoon | Soda |
| 3 \N | Eggs; beaten |
| 1½ cup | Salad oil |
| 1½ teaspoon | Vanilla |
| 1 can | (8-oz) crushed pineapple; with juice |
| 2 cups | Chopped pecans/walnuts |
| 2 cups | Chopped bananas |
| 1 pack | (8-oz) cream cheese; softened |
| ½ cup | Butter; softened |
| 1 \N | Box (16-oz) powdered sugar; sifted |
| 1 teaspoon | Vanilla |
CREAM CHEESE FROSTING
Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, undrained pineapple, 1 cup of the pecans & the bananas. Spoon batter into 3 well-greased & floured 9-inch round cake pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans & cool completely. Spread frosting between layers & on top & sides of cake.
Sprinkle with remaining 1 cup of chopped nuts. Cream Cheese Frosting: Combine cream cheese & butter. Cream until smooth. Add powdered sugar beating until light & fluffy. Stir in vanilla.
BETTY ELLENBURG
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .