A Southern tradition, this cake is typically iced with Cream Cheese icing. If your preference is to decorate this cake, buttercream icing is equally delicious on this moist cake chock full of pineapple, banana and pecans.
Preheat oven to 350°F. Spray three 9-inch round pans with vegetable pan spray with flour.
In large bowl, combine flour, sugar, baking soda, cinnamon and salt. In medium bowl, combine eggs, oil and vanilla; add to flour mixture all at once and blend well. Stir in pineapple, banana and 1 cup of the pecans. Divide batter between pans. (Note: layers will be thin.)
Bake 30 to 35 minutes or until a toothpick inserted into center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely on cooling grid.
Decorate as desired with Buttercream Icing or spread top and sides with Cream Cheese Icing and press additional pecans onto sides of iced cake.
Makes 12 to 16 servings.