Dr. Bird Cake

1 can (20 oz) crushed pineapple in natural juice (or no sugar added)
1 C. mashed ripe bananas (2 bananas)
3 eggs
2 c. flour
2 c. sugar
1/2 c. crisco or corn oil
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 c. nuts/raisins (optional) I always add more

Grease and flour an angel food cake pan. Mash bananas and drain pineapple. Mix all ingredients
in a large bowl with a wooden spoon. Bake at 325 degrees for one hour and 15 minutes. Cool, remove from pan and garnish with powdered sugar.

If your cake comes out dry (it shouldn't, this is a very moist cake), add a little pineapple juice.
I do not drain the pineapple super well.

Sour Cream Coffee Cake

This is the BEST coffee cake ever!

Cream Together: 1 stick margarine or butter and 1 cup sugar.
Add: 2 unbeaten eggs
Sift together: 2 cups four, 1 tsp. baking powder and 1 tsp. baking soda
Mix above together

Add: 1 cup sour cream and 1 tsp. vanilla

Topping: 1/2 cup brown sugar, packed; 1/2 cups nuts; 2 Tbs. flour; 2 tsp. cinnamon

In a greased tube pan, place half of the batter. Spread topping over first half, reserving enough to put on top. Place remaining batter on top. Spread remaining on top of top layer of batter.

Bake at 350 degrees for 40 minutes