-------------------------------PINEANNA CAKE-------------------------------
  3 1/2 c  Cake flour

      2 c  Sugar

      1 ts Baking soda

      1 ts Salt

      1 ts Cinnamon

      1 c  Vegetable oil

      3    Eggs, slightly beaten

      2 c  Bananas, chopped

           - (about 4 medium)
      1 c  Pecans, chopped

  1 1/2 ts Vanilla

      8 oz Pineapple, crushed in juice

           - undrained (1 can)
----------------------------------FROSTING----------------------------------
      8 oz Cream cheese, softened

    1/2 c  Butter or margarine,

           - softened
      1 lb Powdered sugar

           - (about 3 1/2 cups)
      1 ts Vanilla

    1/2 c  Chopped pecans for garnish

  Heat oven to 350 degrees.  Grease and flour 3 (9- by 1 1/2-inch) round
  pans. Mix flour, sugar, baking soda, salt and cinnamon in large bowl. Add
  oil and eggs. Stir until all dry ingredients are moistened; do not beat.
  Stir in bananas, 1 cup pecans, the vanilla and pineapple with juice. Divide
  batter evenly among prepared pans. Bake 25 to 30 minutes or until toothpick
  inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool
  completely on wire racks. For frosting, beat cream cheese and butter in
  large bowl on medium speed until smooth. Beat in powdered sugar and vanilla
  until light and fluffy. Fill layers and frost side and top of cake. Cut
  cake using sharp knife. Refrigerate any remaining cake.