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Banana Pineapple Pecan Cake

3 cup all purpose flour
2 cup white sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
14 oz. can crushed pineapple
3 large eggs
1 1/2 cup oil
2 cup mashed ripe bananas
1 1/2 cup pecans chopped
2 tsp vanilla

Combine first 5 dry ingredients in large bowl. Measure 1 cup
undrained pineapple and reserve rest for icing. Add measured
pineapple and remaining ingredients to bowl. Mix just until thoroughly
combined. Turn into greased and floured 10" cake pan. Bake at 350
for 50 to 70 minutes, or until cake tester comes out clean. Cool
on rack 20 minutes then remove from pan and cool completely.


ICING

1/3 cup crushed pineapple (from above), drained
1/4 cup margarine, softened (or butter)
3 cup sifted icing sugar
3 Tbsp pineapple juice

Drain reserved pineapple well. Whip margarine/butter, icing sugar
and pineapple juice together until smooth. Fold in pineapple.
Spread on top and side of cake and serve. Servings: 12

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