Hummingbird Cake

Servings: 6
Ingredients:

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