Hummingbird 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 1/2 cup margarine, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

1 Combine 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.
3 Pour batter into 3 greased and floured 9″ round cake pans.
4 Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
5 Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6 Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
7 Store in refrigerator.
8 Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an electric mixer until smooth.
9 Gradually add powdered sugar, beating at low speed until light and fluffy.
10 Stir in vanilla.