"The Cake That Never Lasts" - cooking recipe

Ingredients

3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 can crushed pineapple and juice (15 oz.)
1 c. chopped pecans
3 eggs
1 c. Crisco oil
3 chopped bananas

Preparation

Sift dry ingredients together.
Add pineapple and juice, pecans, eggs, oil and bananas.
Mix well, but do not beat.
Bake at 325\u00b0 for 1 hour in Bundt pan.