This is one of my favorite cakes and one of the most simple to make. My dear friend Kathy Wyantt shared this recipe with me twenty-years ago when I got married.
Cake: 3 cups self-rising flour, 2 cups sugar, 3/4 cup oil, 1/2 cup chopped pecans, 2 mashed very ripe bananas, 1 (8 ounce) can crushed pineapple with juice, 1 teaspoon vanilla, 1 teaspoon cinnamon, 4 large eggs.
Cream Cheese Icing: 1 box confectioners’ sugar, 1 (8 ounce) package cream cheese softened to room temperature, 6 tablespoons softened butter, 1 teaspoon vanilla, 1 tablespoon milk.
Preheat oven to 325 degrees. Grease and flour three 8-inch round pans. In a large mixing bowl put flour, sugar, oil, pecans, mashed bananas, pineapple, vanilla, cinnamon, and eggs. Stir with a spoon until batter is smooth. Pour batter into pans and bake for 30 minutes. Cool in pans for about 10 minutes. Invert layers onto a cooling rack and cool completely before assembling cake.
With an electric mixer, blend cream cheese and butter until smooth. Add the sugar, vanilla, and milk. Blend well. If mixture is too stiff, add more milk at a tablespoon at a time. Spread icing between cake layers, on the top and on the sides of the cake.H