This is a great recipe for all occasions. It is also a great way to offer something sweet for those who may be watching their caloric intake. Just by substituting / swapping out two ingredients from the classic recipe, I was able to cut the calories by over 60%, sugar by 50%, and fat by 50%.
Toast pecans in oven by arranging them in a single layer and baking in a 350 degree oven for 5 - 10 minutes (stirring after 5 minutes) or placing the pecans in a saute pan over medium high for 5 - 10 minutes stirring frequently. Remove pecans from heat and allow to cool.
Grease and flour a 14 cup bundt pan, tapping out as much excess flour as possible.
In a large mixing bowl, sift together flour, sugar, splenda, baking soda, cinnamon, and salt.
In a medium mixing bowl, lightly stir together eggs, bananas, pineapple, applesauce, oil, and vanilla extract.
Add the wet ingredients into the dry ingredients. Stirring until all the dry ingredients are moistened.
Spread the toasted pecans into the bottom of the bundt pan.
Evenly spoon cake batter over pecans and smooth the top.
Lightly tap the filled cake pan on the counter to remove any air bubbles.
Bake cake at 350 degrees for 60 minutes or until cake tests done.
Remove cake from oven and set on wire rack to cool for 15 minutes.
Using oven mitts tap cake lightly on counter to loosen edges and turn out onto serving dish or wire rack.
Serve warm or cold. Garnish with Cool Whip if desired.
Store any left over cake in tightly sealed container(does not require refrigeration).