3 cups flour  2 cups sugar  1 tsp cinnamon  1 tsp soda  1 cup vegetable oil  3 ripe bananas ~ diced 1 ~ 8 oz. can crushed pineapple, drained 1 cup pecans, chopped  1tsp vanilla  3 eggs, beaten in a small bowl  In a medium bowl, mix first four ingredients together. Add oil, bananas, pineapple, pecans, vanilla and eggs. Mix with a electric mixer on medium speed for 2 minutes.  Pour batter into a well greased bundt pan, or sprayed with non stick cooking spray.  Bake at 350° for 1 hour and 15 minutes.  Check doneness by inserting a tooth pick in the top of cake, if the tooth pick comes out clean, the cake is done. Cool, remove from pan. Enjoy. Cream Cheese Glaze 8 ounces cream cheese 1 tablespoon unsalted butter 1 tablespoon lemon juice 1/2 teaspoon vanilla 1 tablespoon each, lemon and orange zest - finely minced 1 1/4 - 1 1/2 cups sifted confectioner's sugar Glaze: soften cream cheese and cream with butter. Stir in lemon juice, vanilla and citrus zest. Fold in confectioner's sugar to make a soft, drippy glaze. Drizzle over cooled cake. Allow to set. Recover excess and glaze again.	The Lighter Side; substitute; Olive oil Egg whites