Cake Batter
3 C all purpose flour
2 C white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
14 ounce can crushed pineapple
3 large eggs
1-1/2 C oil (vegetable)
2 C mashed ripe bananas
1-1/2 C pecans chopped
2 teaspoon vanilla
Combine first 5 dry ingredients in large bowl. Measure 1 c undrained pineapple and reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 10 inch cake pan. Bake at 350* for 50 to 70 minutes, or until cake tester comes out clean. COOL on rack 20 minutes then remove from pan and cool completely.
ICING
1/3 C crushed pineapple (from above), drained
1/4 C margarine, softened (or butter)
3 C sifted icing sugar
3 tablespoon pineapple juice
Drain reserved pineapple well. Whip margarine/butter, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake and serve.
Servings: 12