Title: Hummingbird Cake
Categories: Cake
Yield: 6 Servings

3	c	All-purpose flour
2	c	Sugar
1	ts	Salt
2		Tsps. cinnamon
3		Eggs, beaten
1 1/2	c	Oil
3 1/2		Tsps. vanilla extract
8	oz	Can crushed pineapple,with juice
2	c	Pecans, chopped
2	c	Bananas, chopped
2		(8 oz) packages cream cheese
1	c	Butter, softened
2		(16 oz.) packages powdered sugar
2		Tsps. vanilla extract

Preheat oven to 350*. Combine first 4 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Blend in 1 1/2 tsps. vanilla extract, pineapple,bananas and one cup pecans. Bake for 25-30 minutes or until cake is done. Remove from pans and cool completely. Prepare cream cheese frosting by combining cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in remaining vanilla. Spread frosting between layers and on top and sides. Spinkle with remaining pecans.

Source: The Daily Advertiser's 26 th Annual Cookbook Posted by Cindy Vincent

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