Hummingbird Cake

Ingredients

Cake

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract

• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup chopped pecans
• 2 cups chopped bananas
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened

• 1/2 cup butter or margarine, softened

• 1 (16 ounce) package powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions

1. 1

   Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.

2. 2

   (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

3. 3

   Pour batter into 3 greased and floured 9" round cakepans.

4. 4

   Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.

5. 5

   Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

6. 6

   Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.

7. 7

   Store in refridgerator.

8. 8

   Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.

9. 9

   Gradually add powdered sugar, beating at low speed until light and fluffy.

10. 10

    Stir in vanilla.

11. 11

    Yield: 3 cups.