Ingredients:

2 c the flour

1 small spoon baking soda and 1 small spoon 1/2 teaspoon ground cinnamon

1 cup butter, softened

2 cups granulated sugar

2 eggs

1 1/2 cups mashed ripe bananas

1 cup crushed pineapple in canned undrained juice

1 pack jell-o vanilla instant pudding

1 1/2 cups chopped pecans, toasted, divided

1/2 pack. philadelphia brick cream cheese, softened

2 cups icing sugar

Directions:

1. 1. Heat the oven to 325 F.
2. 2. Combine the flour, baking soda and cinnamon. Mix butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, whisk very well after every add . Add bananas, pineapple and pudding mix beat 2 min. Progressively add the flour blending/ mixing nicely after every addition. Stir in 3/4 cup pecans.
3. 3. Pour into a greased and floured 12-inch fluted chimney pan.
4. 4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 20 min. Detach from the wall of the mold with a knife. Invert onto a rack gently unmold. Let the cake cool completely.
5. 5. Combine cream cheese and icing sugar until blended. Put in a paste bag return with a great round tip employ to frost the cake. Powder with rest pecans.

Bon Appetit!