3 c All-purpose flour
2 c Sugar
1 ts Salt
1 ts Soda
3 Eggs; beaten
1 1/2 c Salad oil
1 1/2 ts Vanilla
1 cn (8-oz) crushed pineapple;
-with juice
2 c Chopped pecans/walnuts
2 c Chopped bananas
-CREAM CHEESE FROSTING-
1 pk (8-oz) cream cheese;
-softened
1/2 c Butter; softened
1 Box (16-oz) powdered sugar;
-sifted
1 ts Vanilla
Combine dry ingredients in large mixing bowl. Add eggs & oil, stirring
until dry ingredients are moistened. Do not beat. Stir in vanilla,
undrained pineapple, 1 cup of the pecans & the bananas. Spoon batter into 3
well-greased & floured 9-inch round cake pans. Bake at 350 for 25-30
minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans
& cool completely. Spread frosting between layers & on top & sides of cake.
Sprinkle with remaining 1 cup of chopped nuts. Cream Cheese Frosting:
Combine cream cheese & butter. Cream until smooth. Add powdered sugar
beating until light & fluffy. Stir in vanilla.
BETTY ELLENBURG
From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings
