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


  1. Combine flour, sugar, soda, salt and cinnamon in a large mixing bowl. 
  2. Beat eggs and add eggs and oil to dry mixture, stirring until ingredients are moistened.  Do not beat. 
  3. Stir in vanilla, pineapple, 1 cup pecans, bananas, and 1/3 cup sour cream. 
  4. Spoon batter into 3 greased and floured 9-inch cake pans. 
  5. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted into center comes out clean. 
  6. Cool in pans for 10 minutes.  
  7. 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.

  1. Combine cream cheese and butter, beating until smooth. 
  2. Add powdered sugar and vanilla.  Beat until light and fluffy.
  3. Spread frosting between layers and on top and sides of cake.  Then sprinkle ½ cup pecans on top.