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Recipe from Debbie Nicholson of TX
3 cups Flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
2 Tlbs. cinnamon
3 beaten eggs
1 1/3 cups oil
2 Tlbs. vanilla
1 8 ounce can pinapple with juice
1 cup chopped nuts
2 bananas chopped (last)
Icing:
2 8 ounce pkgs. cream cheese (soft)
2 sticks butter
2 16 ounce pkgs. powered sugar
Juice of one lemon
(1/2 cup finely chopped nuts)
Combine dry ingredients, add eggs and oil, stir until moistened. Stir in vanilla, pineapple and nuts. Lastly, stir in bananas.
Grease and flour 3 nine inch cake pans. Bake until tooth pick comes out clean approximately
25 minutes.
Cool in pans 10 minutes. Remove from pans and cool in freezer until ready to ice.
Icing:
Cream cheese and butter add powdered sugar and lemon juice until light. Ice cake frozen cake and sprinkle with chopped nuts.
Comments: Best if baked a day before serving. I like to pick up a bird nest and humming bird at a local craft store to put on top!
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