6c sugar
1T baking soda
1T salt
1T cinnamon
4c canola oil
10 eggs
3 large cans of crushed pineapple, drained
12 ripe bananas
2c chopped walnuts
3 (8oz) packages of cream cheese, softened
3 sticks of butter, softened
3lb. confectioners’ sugar
1T vanilla extract
Preheat oven to 375 degrees. Grease and flour two full size serving pans.
Sift together the flour, sugar, baking soda, salt, and cinnamon. In a large bowl, combine oil, eggs, pineapple, bananas and nuts (mix on medium speed). Add flour mixture and mix together by hand. Divide batter equally between prepared pans and bake for 40-50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Divide frosting evenly and spread over both cakes. Each pan makes 32 servings.
Source: Cooking for a Crowd
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