Ingredients

3 C. all-purpose flour
2 C. granulated sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
14 ounce can crushed pineapple, divided
3 eggs
1 1/2 C. oil
2 C. mashed ripe bananas (about 6)
1 1/2 C. walnuts, chopped
2 tsp. vanilla
Icing:
1/3 C. crushed pineapple, well drained
1/4 C. margarine, softened
3 C. sifted icing sugar
2 Tbsp. to 3 Tbsp. pineapple juice

Cooking Instructions

Combine first 5 dry ingredients in large bowl. Measure 1 C. 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 inch tube pan. Bake at 350 degrees for 70 to 80 minutes, or until cake tester comes out clean. Cool on rack for 20 minutes, 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.
 
 
"For the law of the Spirit of life in Christ Jesus has set you free from the law of sin and of death." (Romans 8:2)