• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon 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 teaspoons vanilla
• Pineapple Icing

1. Preheat oven to 350ºF.
2. In a large mixing bowl, combine flour, sugar, baking soda, salt and cinnamon.
3. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Stir just until thoroughly combined. Turn into greased and floured 10-inch tube pan.
4. Bake in a preheated oven for 70 to 80 minutes, or until toothpick inserted in center comes out clean.
5. Cool on rack 20 minutes, then remove from pan and cool completely.
6. Spread Pineapple Icing over top and side of cake.

Servings: about 12

Pineapple Icing

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

1. Drain reserved pineapple well.
2. Beat margarine, powdered sugar and pineapple juice together until smooth.
3. Fold in pineapple. Spread on top and side of cake.