Ingredients:

Cake:

• 3 cups all-purpose flour, plus more for pans

• 2 cups granulated sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3 large eggs, beaten

• 1 1/2 cups vegetable oil

• 1 1/2 teaspoons vanilla extract

• 1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple

• Juice)

• 2 cups chopped ripe bananas (about 3 bananas)

• 1 cup chopped pecans, toasted

• Vegetable shortening

Cream Cheese Frosting:

• 2 (8-oz.) pkg. cream cheese, softened

• 1 cup salted butter or margarine, softened

• 2 (16-oz.) pkg. powdered sugar

• 2 teaspoons vanilla extract

Additional Ingredients:

• 3/4 cup pecan halves, toasted

Preparation:

1. Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.