Hummingbird Cake

• 3 c. all-purpose flour
• 2 c. sugar
• 1 tsp. salt
• 1 tsp. soda
• 1 tsp. cinnamon
• 1 1/2 c. Crisco oil
• 3 eggs, beaten
• 1 1/2 tsp. vanilla
• 1 (8 oz.) can crushed pineapple (undrained)
• 2 c. chopped pecans
• 2 c. sliced bananas
• cream cheese frosting

1. Combine dry ingredients in a large mixing 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. Spoon batter into 3 well-greased and floured 9-inch cake pans.
4. Bake at 350u0b0 for 25 to 30 minutes or until cake tests done.
5. Cool in pan 10 minutes; remove from pans and cool completely.
6. Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle with 1 cup pecans.
7. Yield:
8. One 9-inch layer cake.

allpurpose, sugar, salt, soda, cinnamon, crisco oil, eggs, vanilla, pineapple, pecans, bananas, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207359 (may not work)