• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking soda
• 1 tablespoon sea salt
• 1 tablespoon cinnamon
• 1 14-ounce can crushed pineapple; divided
• 3 eggs
• 1½ cups oil
• 2 cups mashed ripe bananas (about 6)
• 1½ cups pecan pieces
• 2 tablespoons vanilla
• 1 recipe Pineapple Pecan Icing

1. Preheat oven to 375ºF.
2. Combine flour, sugar, baking soda, salt and cinnamon in large bowl.
3. Add 1 cup pineapple, eggs, oil, bananas, pecans and vanilla. Mix just until thoroughly combined. Turn into greased and floured 10-inch cake pan.
4. Bake in preheated oven for 50 to 70 minutes, or until cake tester comes out clean.
5. Cool on rack 20 min. Then remove from pan and cool completely.
6. Spread Pineapple Pecan Icing on top and side of cake.

Servings: 12

• ⅓ cup crushed pineapple, drained
• ¼ cup margarine, softened
• 3 cups sifted powdered sugar
• 2 tablespoons to 3 tablespoons pineapple juice

1. Drain reserved pineapple well.
2. Whip margarine, powdered sugar and pineapple juice together until smooth. Fold in pineapple.