Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | All-purpose flour |
| 2 cups | Granulated sugar |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon |
| 1 | (14 oz) can crushed pineapple, divided |
| 3 | Eggs |
| 1½ cup | Oil |
| 2 cups | Mashed ripe bananas (about 6) |
| 1½ cup | Walnuts, chopped |
| 2 teaspoons | Vanilla |
| Icing: | |
| ⅓ cup | Crushed pineapple, well drained |
| ¼ cup | Margarine, softened |
| 3 cups | Sifted icing sugar |
| 2 tablespoons | To 3 tb pineapple juice |
Cake:
Cake:
COMBINE first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Stir just until thoroughly combined.
Turn into greased and floured 10" tube pan. BAKE at 350 F for 70 to 80 minutes, or until cake tester comes out clean. COOL on rack 20 min.,then remove from pan and cool completely.
Icing:
DRAIN reserved pineapple well. BEAT margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake. Servings: about 12