Hummingbird Cake & Frosting

Ingredients

3 cups all-purpose flour

2 cups sugar

1 teaspoon salt

1 teaspoon soda

1 teaspoon ground cinnamon

3 eggs, beaten

1 1/2 cups salad oil ****(I did change this to only 1 cup vegetable oil & it works great)

1 1/2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, undrained

2 cups chopped pecans or walnuts, divided

2 cups chopped bananas

Instructions

Combine dry ingredients in a large mixing bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch cake pans. Bake at 350 degrees F. For 25 to 30 minutes; remove from pans, and cool immediately ( I cool mine for 10 minutes in pan then turn out). Spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans. Yield: one 9-inch layer cake.

Cream Cheese Frosting

(I cut this recipe in half, if you don't want gobs of icing half works well)

2 (8-ounce) packages cream cheese, softened

1 cup butter or margarine, softened

2 (16 ounce) packages powdered sugar

2 teaspoons vanilla extract

Combine cream cheese and butter; cream until smooth.Add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for a 3 layer cake.--Mrs. L.H. Wiggins, Greensboro, North Carolina" ---"Making the most of bananas," Southern Living, February 1978 (p. 206)