Ingredients

3 C. all-purpose flour
2 C. white sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
14 ounce can crushed pineapple
3 large eggs
1-1/2 C. oil
2 C. mashed ripe bananas
1-1/2 C. pecans chopped
2 tsp. vanilla
Icing:
1/3 C. crushed pineapple (from above), drained
1/4 C. margarine, softened (or butter)
3 C. sifted icing sugar
3 Tbsp. pineapple juice

Cooking Instructions

Combine first 5 dry ingredients in large bowl. Measure 1 C. undrained pineapple and reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 10″ cake pan. Bake at 350 for 50 to 70 minutes, or until cake tester comes out clean. Cool on rack 20 minutes then remove from pan and cool completely. Icing: Drain reserved pineapple well. Whip margarine/butter, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake and serve.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)