Made for Grandpa Biz's 91st Birthday.
Original recipe is from the Ultimate Southern Living Cookbook
3 c. unbleached white all-purpose flour
1 t. baking soda
1 t. salt
2 c. white sugar
1 t. ground cinnamon
3 large eggs, beaten
1 c. canola oil
1-1/2 t. vanilla extract
8 oz. can crushed pineapple, do not drain
2 c. chopped bananas
1 c. chopped pecans
1/2 c. butter, room temp.
8 oz. block of cream cheese, softened (not low-fat)
1 pkg. (16 oz.) powdered sugar, sifted
1 t. vanilla
Combine flour, baking soda, salt, sugar and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened (do not beat).
Stir in vanilla, pineapple, bananas and pecans.
Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 22-25 minutes or until a wooden toothpick inserted in center comes out clean. Do not over bake or cake will be dry.
Cool in pans on wire racks 10 minuets; remove from pans and cool completely on wire racks.
FROSTING: In a medium bowl, with an electric mixer, cream butter or margarine and cream cheese until blended. Add vanilla and powdered sugar; continue mixing until smooth and desired spreading consistency.
Spread cream cheese frosting between layers, on top and on sides of cake. Sprinkle with 1/2 cup chopped pecans on top.
Store in refrigerator.