Hummingbird Cake

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 4 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 1 cup chopped pecans (or walnuts)
• 6 medium ripe bananas mashed
• Cream Cheese Icing
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter softened
• 1 (16-ounce) package powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

1. Preparation
2. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
3. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350u0b0 for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Spread Cream Cheese Icing between layers and on top and sides of cake.
5. Icing Preparation
6. Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla and pecans.
7. Store cake in refrigerator.

allpurpose, baking soda, salt, sugar, ground cinnamon, ground nutmeg, eggs, vegetable oil, vanilla, pineapple, pecans, bananas mashed, cream cheese icing, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/hummingbird-cake-50013345 (may not work)