This Southern favorite (they say it's so delicious, it attracts hummingbirds!) is an Easter crowd-pleaser. This three layer version is packed with pecans, bananas and cream cheese frosting. It calls for coconut on top but I leave it off because I don't like coconut.

• 3 cups all-purpose flour
• 2 cups sugar
• 1 1⁄2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1⁄2 teaspoons salt
• 3 large eggs
• 3⁄4 cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 8 ounce can crushed pineapple in juice
• 3 to 4 large mashed bananas
• 1 cup pecan pieces, finely chopped

Cream Cheese Frosting

• Two 8 ounce boxes cream cheese
• 1 stick butter or margarine
• 2 teaspoons vanilla extract
• 3 cups confectioners’ sugar
• 2 cups sweetened flaked coconut (optional)

Adjust racks to divide oven in thirds. Heat oven to 350ºF. you’ll need three 8 x 2 cake pans coated with cooking spray.

Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.

In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. add to flour mixture; stir just until combined. divide batter among prepared pans, spreading evenly.

Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.

Make frosting: In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. on low speed, gradually beat in confectioners’ sugar. Beat until fluffy.

Assemble: Place a cake layer on serving platter. spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. sprinkle coconut on top to cover, letting some fall onto sides. refrigerate covered. let stand at room temperature 45 minutes before serving.

• 1 1/2 heaping cups granulated sugar
• 1 cup canola or vegetable oil
• 3 eggs
• 2 cups all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 4 or 5 large carrots shredded
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Heat over to 350 degrees. Grease and flour a 9x13 pan. In a large bowl beat sugar, oil and eggs on low just until combined. (DO NOT OVER MIX). Add flour, cinnamon, baking soda, vanilla and salt, blend on low just until combined. (DO NOT OVER MIX). With a large spoon stir in shredded carrots, nuts, and raisins just until combined (DO NOT OVER MIX).

Pour into the prepared pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool until completely cooled and frost with cream cheese frosting. (Recipe below).

Cream Cheese Frosting:

• 8 ounce package cream cheese at room temperature
• 1 stick butter at room temperature
• 3 teaspoons 2%, whole, or evaporated milk
• 4 cups powdered sugar

Mix all ingredients together until smooth and creamy. Frost cake when cake is completely cool or the frosting will melt and the results will be poor.