2 c. flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 8-oz can crushed
pineapples, with juice
2 eggs
1/2 cup oil
3 - 4 very ripe
bananas, mashed
1 tsp vanilla
1 10-oz can maraschino
cherries, drained and halved
Preheat oven to 350 ° ,
grease a 9x13 cake pan. Mash bananas and set aside.
In large bowl mix
together flour, sugar, baking soda, salt and cinnamon. Make a well in the
center and pour in crushed pineapples and juice, eggs, oil, bananas and
vanilla, mix together and fold in cherry halves. Pour into the prepared pan.
Bake
for about 45 minutes or
until toothpick inserted in middle of cake comes out clean. Frost the cake
while still warm. Let cake cool about 20 minutes, while it is cooling make
frosting.
FROSTING:
1/4 cup butter melted
1 tsp vanilla
3 cups sifted
confectioners sugar
4 Tblsp of milk
In medium bowl combine
melted butter, vanilla and sugar. Beat in milk one tablespoon at time until
desired consistency is achieved, pour the frosting over the warm cake. Add
chopped nuts to top if desired. Refrigerate the cake and make sure it is
chilled before serving. Keep leftovers in refrigerator.