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3 c. plain flour 2 c. sugar 1 tsp. cinnamon 3 eggs, beaten 1 1/2 c. salad oil 1 1/2 tsp. vanilla 1 (8 oz.) can crushed pineapple 1 c. nuts 2 c. chopped bananas 1 tsp. salt 1 tsp. soda Icing: 1 tsp. vanilla 1 box powdered sugar 1 stick oleo 1 (8 oz.) pkg. cream cheese Preheat oven to 350 degrees. Combine all dry ingredients. Add eggs and oil. Stir until all dry ingredients are moistened. DO NOT BEAT. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas. Spoon into three 9-inch pans (greased and floured). Bake for 25 to 30 minutes. Icing: Combine oleo and cream cheese. Add vanilla. Add sugar gradually. Mix well. Ice cake when cool. Cream Cheese Frosting: 1/2 c. butter, softened 8 oz. cream cheese, softened 1 (16 oz.) pkg. powdered sugar 1 tsp. vanilla extract 1 c. flaked coconut 1/2 c. chopped pecans Mix butter and cream cheese until smooth. Slowly add sugar. Beat until light and fluffy. Stir in coconut and pecans. Frost three 9-inch layers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |