Yield: 12 Servings
|3 cups||All-purpose flour|
|3 \N||Eggs; beaten|
|1½ cup||Salad oil|
|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|
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.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .