From kitchen to table in 1 hour 20 minutes.

3 eggs
1 cup olive oil
3 ripe bananas
1 eight-ounce can crushed pineapple
2 cups sugar
3 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup chopped pecans
4 ounces cream cheese
1 tablespoon butter
1 teaspoon lemon juice
1 cup powdered sugar

1. Preheat oven to 350 degrees. Spray a bundt cake pan with non-stick cooking spray.
2. Crack eggs into a large mixing bowl.  Add oil and beat with a fork until fluffy.
3. Mash bananas and stir into egg mixture.
4. Drain pineapple and blend into banana and egg mixture.
5. Mix in sugar.
6. Dump flour into mixing bowl.  Sprinkle cinnamon and baking soda evenly over flour.
7. With a fork, blend cinnamon and baking soda into flour and then continue blending until all ingredients are combined.
8. Blend chopped pecans into batter.
9. Pour batter into cake pan and place in hot oven.  Bake for one hour or until a toothpick inserted into the cake comes out clean.
10. Remove cake from pan.
11. With an electric mixer, whip cream cheese, butter lemon juice and powdered sugar until smooth.
12. Drizzle glaze over warm cake.