Ingredients
| 3 Cups Flour, All Purpose |
| 2 Cups Sugar |
| 1 Tsp. Baking Soda |
| 1 Tsp. Salt |
| 1 Tsp. Ground Cinnamon |
| 3 Eggs, Beaten |
| 1 Cup Vegetable Oil |
| 1-1/2 Tsp. Vanilla Extract |
| 1-8 oz. Can Crushed Pineapple, Undrained |
| 1-1/2 Cups Pecans, Chopped |
| 2 Cups Bananas, Chopped |
| 1/3 Cup Sour Cream |
| Cream Cheese Frosting: |
| 1-8 oz. Cream Cheese, Softened |
| ½ Cup Butter or Oleo, Softened |
| 1- 16 oz. Box Powdered Sugar, Sifted |
| 1 Tsp. Vanilla |
Instructions
- Combine flour, sugar, soda, salt and cinnamon in a large mixing bowl.
- Beat eggs and add eggs and oil to dry mixture, stirring until ingredients are moistened. Do not beat.
- Stir in vanilla, pineapple, 1 cup pecans, bananas, and 1/3 cup sour cream.
- Spoon batter into 3 greased and floured 9-inch cake pans.
- Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.
- Cool in pans for 10 minutes.
- Remove cake from pans and cool completely.
NOTE: Aunt Cathy won blue ribbons at the county fair for her baked goods. She told me her secret was to add 1/3 cup of sour cream to her cakes which I have added to this recipe.
- Combine cream cheese and butter, beating until smooth.
- Add powdered sugar and vanilla. Beat until light and fluffy.
- Spread frosting between layers and on top and sides of cake. Then sprinkle ½ cup pecans on top.