Ingredients

Cake:
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
1 teaspoon soda
2 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla
1 8-ounce can crushed pineapple
4 overly ripe bananas, mashed
1 cup pecan gems

Combine dry ingredients in a large bowl. Add eggs and oil. Stir until moistened (do not beat). Add vanilla, pineapple, bananas and pecans. Spray 10-inch Dutch oven with non-stick cooking spray. Pour batter into 10-inch Dutch oven. Bake at 350 degrees, with 12 coals on top and 6 coals in a ring around the bottom, and placing two of the top coals in the middle. Rotate oven and lid in opposite directions a quarter-turn about every 15 minutes to avoid hot spots. Bake approximately 50-60 minutes until cake is done, replacing coals as needed. When cake is done, remove from heat and let stand 3-5 minutes. Jiggle cake until loose. Remove lid, place cooling rack on top and turn out of the pot. Let cool 2-3 minutes. Then cut cake in half horizontally, using dental floss. Let cool and frost with Butter Cream Frosting.

Butter Cream Frosting:
2 1/2 cubes (1 1/4 cups) softened butter
2 teaspoons vanilla
1/4 teaspoon salt
1 2-pound package powdered sugar

Directions

Mix all ingredients together until well-blended.