Pineapple banana walnut cake

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

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