Hummingbird Cake

Servings: 0



1. Stir together first 5 ingredients into a large bowl, add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas and 1 C pecans. Pour batter into 3 greased and floured 9 inch round cake pans. 2. Bake at 350 for 23 to 28 minutes. Cool in pans 10 minutes; remove from pans and place on wire racks. Cool completely. 3. Stir remaining 1/2 C pecans into cream cheese frosting. Spread between layers and on top and sides of cake.