This cake is similiar to Italian Cream Cake except that it has bananas and pineapple in the batter. It is moist and luscious. I found this recipe in a magazine advertisement for "I Can't Believe It's Not Butter".
3 c all-purpose flour
2 c sugar
1 t salt
1 t baking soda
t cinnamon
3 eggs, beaten
1 1/2 c vegetable oil
1 1/2 t vanilla extract
1 (8oz)can crushed pineapple,drained
2 c chopped bananas (about 4)
2 c chopped pecans
Preheat oven to 350 degrees. Grease and flour 3 8" round cake pans and set aside.
In large mixing bowl, combine dry ingredients. Add eggs and oil; stir until moistened. Stir in vanilla, pineapple, bananas and 1 c chopped pecans. Spoon bater into cake pans. Bake 25 minutes at 350 degrees or until a toothpick inserted in center comes out clean.
Cool in pans for 10 minutes. Remove from pans an cool completely on wire racks. Then frost.
Cream Cheese Frosting
2 pkgs (8 oz) cream cheese, softened
1 c (2 sticks) butter
2 boxes (16 oz ea) confectioners sugar
2 t vanilla extract
dash of salt
Beat cream cheese and butter until smooth in large mixer bowl. Add confectioners sugar and beat until light and fluffy with electric mixer. Stir in vanilla and salt. Spread frosting between cooled cake layers and on sides and top of cake. Garnish with remaining 1 cup of pecans. Makes 8 servings.
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