Ingredients

3 C. all-purpose flour
2 C. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 C. chopped bananas
1 C. vegetable oil
1-1/2 tsp. vanilla
8 ounce can crushed pineapple with syrup
1 C. chopped pecans
1 C. shredded coconut (optional)
Ingredients Frosting:
8 ounce package cream cheese, softened
1/2 C. margarine, softened
16 ounce box powdered sugar, sifted
1 tsp. vanilla
1/2 C. chopped pecans

Cooking Instructions

Cake: Combine flour, sugar, salt, and cinnamon. Add eggs and oil, stirring until flour mixture is moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas. Bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans, and cool completely. Frosting: Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Spread between layers and on top of and sides of cake. Sprinkle pecans on top.
 
 
"Give us this day our daily bread." (Matthew 6:11)