Pineanna nut cake

Yield: 1 servings

Measure Ingredient
3½ cup Cake flour
2 cups Sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 cup Vegetable oil
3 \N Eggs, slightly beaten
8 ounces Cream cheese, softened
½ cup Butter or margarine, softened
1 pounds Powdered sugar
2 cups Bananas, chopped (about 4 medium)
1 cup Pecans, chopped
1½ teaspoon Vanilla
8 ounces Pineapple, crushed in juice undrained (1 can) (about 3 1/2 cups)
1 teaspoon Vanilla
½ cup Chopped pecans for garnish

PINEANNA CAKE

FROSTING

Heat oven to 350 degrees. Grease and flour 3 (9- by 1½-inch) round pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl.

Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice. Divide batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. For frosting, beat cream cheese and butter in large bowl on medium speed until smooth. Beat in powdered sugar and vanilla until light and fluffy. Fill layers and frost side and top of cake. Cut cake using sharp knife. Refrigerate any remaining cake.

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