-BATTER-
3 c All-purpose flour
2 c Granulated sugar
1 tb Baking soda
1 tb Salt
1 tb Cinnamon
1 cn (14 oz) crushed -pineapple
3 Eggs
1 1/2 c Oil
2 c Mashed ripe bananas
-(about-6)
1 1/2 c Pecans, chopped
2 tb Vanilla
-ICING-
1/3 c Crushed pineapple, drained
1/4 c Margarine, softened
3 c Sifted icing sugar
2 tb To 3 T pineapple juice
COMBINE first 5 dry ingredients in large bowl. Measure 1 cup undrained
pineapple. Reserve rest for icing. Add measured pineapple and remaining
ingredients to bowl. Mix just until thoroughly combined. Turn into greased
and floured 10″ cake pan. BAKE at 350 F for 50 to 70 minutes, or until cake
tester comes out clean. COOL on rack 20 min. then remove from pan and cool
completely.
DRAIN reserved pineapple well. Whip margarine, icing sugar and pineapple
juice together until smooth. Fold in pineapple. Spread on top and side of
cake.
From PastryWiz goes Bananas at
Yields
12 Servings