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Banana Pineapple Pecan Cake

Source: Pastry Wiz

Cake Batter:
3 cups All-purpose flour
2 cups Granulated sugar
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Cinnamon
14 oz crushed -pineapple
3 Eggs
1 1/2 cups Oil
2 cups Mashed ripe bananas (+/- 6pc's)
1 1/2 cups Pecans, chopped
2 teaspoons Vanilla

Icing:
1/3 cup Crushed pineapple, drained
1/4 cup Margarine, softened
3 cups Sifted icing sugar
3 tablespoon pineapple juice

Cake:
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 minutes, then remove from pan and cool completely.

Icing:
DRAIN reserved pineapple well. Whip margarine, icing sugar and pineapple juice together until smooth. Fold in pineapple. Spread on top and side of cake.

Servings: 12