Hummingbird Cake

By martha-2

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

Preparation

Step 1

Directions
1Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
2(Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
3Pour batter into 3 greased and floured 9" round cakepans.
4Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
5Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
7Store in refridgerator.
8Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
9Gradually add powdered sugar, beating at low speed until light and fluffy.
10Stir in vanilla.
11Yield: 3 cups.