DIRECTIONS:
Preheat your oven to 350 degrees F. In a large bowl, whisk together flour, sugar, salt, baking soda, and ground cinnamon. Add in eggs and oil, stirring just until the dry ingredients are moist. Stir in vanilla, crushed pineapple, bananas, and one cup of toasted pecans. Divide the batter between three round cake pans (each greased with shortening). Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for ten minutes. Remove cakes from pans and let finish cooling on wire racks (about 1 hour).
To assemble the cake, place one layer on a cake stand or serving dish. Spread 1 c. of cream cheese frosting over the top. Top with a second layer, spread another cup of frosting atop, and finish with a third layer. Spread the remaining frosting over the top and sides of the cake until it is completely covered. Sprinkle the top of the cake with the leftover pecan pieces. Enjoy!
[Recipe via Southern Living.]
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