Yield: 1 Cake
|3 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Ground cinnamon|
|1 cup||Vegetable oil|
|1½ teaspoon||Vanilla extract|
|8 ounces||Can crushed pineapple w/juice|
|1 cup||Chopped nuts|
|2 cups||Chopped bananas|
|½ cup||Chopped pecans|
|Cream Cheese frosting|
|1||8-oz pack cream cheese, softened|
|1||16-oz Pack powdered sugar|
|½ cup||Butter or margaring, softened|
|1 teaspoon||Vanilla extract|
CREAM CHEESE FROSTTING
Combine first 5 ingrediants in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, chopped nuts and bananas. Spoon batter into 3 greased and floured cakepans. Bake a 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Coll in pan 10 minutes, then remove and let cool. Spread cream cheese frosting. Sprinkle ½ c.
chopped pecans on top.
CREAM CHEESE FROSTTING Combinee cheese and butter, beating until smooth.
Add powdered sugar and vanilla. Beat until light and fluffy (whatever that means). Ice cake.
from the "LOADSTAR Desserts Disk"...
* The Polka Dot Palace BBS 1-201-822-3627. Posted by UZZY Posted to MC-Recipe Digest V1 #703 by Lisa Clarke <lisa@...> on Aug 1, 9