3 c All-purpose flour
2 c Granulated sugar
1 ts Baking soda
1 ts Salt
1 ts Cinnamon
1 (14 oz) can crushed
-pineapple, divided
3 Eggs
1 1/2 c Oil
2 c Mashed ripe bananas (about
-6)
1 1/2 c Walnuts, chopped
2 ts Vanilla
Icing:
1/3 c Crushed pineapple, well
-drained
1/4 c Margarine, softened
3 c Sifted icing sugar
2 tb To 3 tb pineapple juice
Cake:
Cake:
COMBINE first 5 dry ingredients in large bowl. 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″ tube pan. BAKE at 350 F for 70 to 80 minutes, or
until cake tester comes out clean. COOL on rack 20 min.,then remove from
pan and cool completely.
Icing:
DRAIN reserved pineapple well. BEAT margarine, icing sugar and pineapple
juice together until smooth. Fold in pineapple. Spread on top and side of
cake. Servings: about 12
From
Yields
12 Servings