Better Than Carrot Cake

• 3 c. all-purpose flour
• 2 c. sugar
• 1 tsp. salt
• 1 tsp. cinnamon
• 3 eggs, well beaten
• 1 tsp. soda
• 1 1/2 c. salad oil
• 1 1/2 tsp. vanilla
• 1 (8 oz.) can crushed pineapple (undrained)
• 2 c. chopped pecans
• 2 c. chopped bananas

1. Combine dry ingredients in a large bowl; add eggs and salad oil, stirring until dry ingredients are moistened.
2. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and the 2 cups of bananas.
3. Spoon into 3 well-greased and floured 9-inch cake pans. Bake at 350u0b0 for 25 to 30 minutes or until cake tests done.
4. Cool in pan for 10 minutes.
5. Remove and cool completely.
6. Spread frosting on top and sides and between layers.
7. Sprinkle with remaining cup of pecans.
8. (I use Cream Cheese Frosting.)

allpurpose, sugar, salt, cinnamon, eggs, soda, salad oil, vanilla, pineapple, pecans, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=745949 (may not work)