Classic Hummingbird Cake

• Cake:
• 3 cups all purpose four
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups granulated sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 3 eggs
• 3/4 cup vegetable oil
• 1-1/2 tsp. vanilla extract
• 8oz can crushed pineapple in juice
• 1 cup coarsely chopped pecans
• 1-3/4 cup mashed bananas
• Frosting:
• 1 stick butter, softened
• 8oz pkg. cream cheese, softened
• 16oz. box confectioner's sugar
• 1 tsp. vanilla extract
• 1 cup pecan halves

1. Cake:
2. Preheat oven to 350 degrees. Mix this cake by hand with a spoon or whisk, do not use an electric mixer. In a large bowl, mix flour, baking soda, salt, sugar, cinnamon and nutmeg. In a small bowl, break and beat eggs. Add oil to the egg mixture and beat, add the mixture to the dry ingredients, and mix until just combined. Do not over-mix. Stir in vanilla, pineapple with juice, pecans and bananas. Divide batter into thirds, and pour into three round, lightly greased and floured baking pans. Bake for approximately 25 minutes or until toothpick comes out clean following insertion into cake.
3. Frosting:
4. In a bowl, blend butter and cream cheese with a hand mixer. Add sugar and beat until fluffy. Mix in vanilla. To frost, place cake layer on a plate. Spread some frosting on top. Add next cake layer, then more frosting. Add the final layer, and spread remaining frosting on top and sides of cake. Decoratively place pecan halves on top and sides of cake. Slice and serve.

four, baking soda, salt, sugar, ground cinnamon, ground nutmeg, eggs, vegetable oil, vanilla, pineapple, pecans, bananas, frosting, butter, cream cheese, sugar, vanilla extract, pecan halves

Taken from www.epicurious.com/recipes/member/views/classic-hummingbird-cake-1210891 (may not work)