Pineanna Nut Cake

3 1/2 cups cake flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 eggs, slightly beaten
4 ripe bananas, chopped (2 cups)
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple in juice, drained
1 1/2 cups chopped pecans, divided

In large bowl, mix flour, sugar, baking soda, salt and cinnamon. Add oil and eggs. Stir until all dry ingredients are moistened; do not beat. Stir in bananas, vanilla extract, pineapple and 1 cup pecans. Divide batter evenly among 3 greased and floured 9-inch round pans. Bake at 350 degrees F (375 degrees F for altitudes above 3,500 feet) for 25 to 30 minutes, until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire racks. Fill layers, frost sides and top with Cream Cheese Frosting. Sprinkle remaining pecans on top of cake and serve.

Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup butter or margarine, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract

Beat cream cheese and butter in large bowl on medium speed until smooth. Beat in confectioners' sugar and vanilla extract until light and fluffy.