Hummingbird Cake

This is an old, but excellent recipe. Seeing three very ripe bananas on the counter and the hummingbirds out back having breakfast at my feeders made me think of (and make) this one today!

Preheat the oven to 350 degrees. Grease and flour three 9" round cake pans.

For the cake:

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla
1 8 oz. can crushed pineapple, undrained
1 cup chopped pecans
2 cups mashed bananas (about 3)

Combine dry ingredients in a large bowl. Add eggs and oil and stir until the dry ingredients are thoroughly moistened. Do NOT beat. Stir in vanilla, pineapple with its juice, pecans and bananas. Spoon batter evenly into the three pans. Bake for 25-30 minutes. Cool cake 10 minutes in pans. Remove from pans and cool completely on racks.

For the frosting:

1 8 oz. package of cream cheese, softened
1 stick (1/c cup) butter, softened
16 oz. powdered sugar
1 teaspoon vanilla

Cream together cream cheese and butter. Add powdered sugar and vanilla and beat until light and fluffy.

To assemble:

1 cup chopped pecans

Spread frosting between layers and on top and sides of cake. Sprinkle top with pecans.

Eat and enjoy!!!!!!!.