RECIPE FROM "SANDY'S
(This cake has won blue ribbons at County Fairs throughout the South for years)
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
3/4 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 3/4 cups mashed ripe bananas
1 1/2 cups chopped pecans, divided
cream cheese frosting
STIR together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cakepans.
BAKE at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks.
STIR remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
Yield: 1 (3-layer) cake.
Cream Cheese Frosting
1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract
BEAT butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla.
Yield: enough for (3-layer) cake.