Instructions: To make the cake, preheat an oven to 350 degrees. Lightly coat three 9-inch round cake pans with vegetable cooking spray and dust with flour.

In a large mixing bowl, combine the flour, granulated sugar, baking soda, cinnamon, and salt. Add the beaten eggs and oil and stir until the dry ingredients are moistened. Do not beat. Stir in the vanilla, pineapple and juice, pecans, and mashed bananas.

Pour the batter into the prepared pans. Bake on the oven rack until a toothpick inserted in the centers comes out clean, about 25 minutes. Cool in the pans on a wire rack for 10 minutes. Then invert onto the wire racks, remove the pans, and cool completely.

To make the frosting, in a large bowl, using an electric mixer on medium speed, beat together the butter and cream cheese for 2 minutes. Gradually add the confectioners sugar, beating on low speed until light and fluffy. Stir in the vanilla and pecans.

Assemble the cake, spreading the frosting between the layers and on the top and sides.

This recipe yields 15 servings.

Comments: Southern Living magazine of Birmingham, Alabama, figures this tripple-decker cake is their most requested recipe. Originally published in February 1978, it has won countless blue ribbons at county fairs and accolades at church suppers across the South. The story goes that it tastes so good youll hum when you eat it.

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