Hummingbird Cake

• 3 c. all-purpose flour
• 2 c. sugar
• 1 tsp. salt
• 1 tsp. soda
• 1 tsp. ground cinnamon
• 3 eggs, beaten
• 1 1/2 c. salad oil
• 1 1/2 tsp. vanilla
• 1 (8 oz.) can crushed pineapple, undrained
• 1 c. chopped pecans
• 2 c. mashed ripe banana

1. Combine dry ingredients in a large mixing bowl.
2. Add eggs and oil, stirring until dry ingredients are moistened.
3. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans and bananas. Spoon batter into either an 11 x 14-inch pan or 3 (9-inch) cake pans that have been well greased and floured.
4. Bake at 350u0b0 (25 to 30 minutes for round layers and 35 to 40 minutes for rectangular pan).
5. Cool in pan for 10 minutes.
6. Remove and cool completely. Spread Cream Cheese Frosting generously over cake.
7. Refrigerate leftovers.

allpurpose, sugar, salt, soda, ground cinnamon, eggs, salad oil, vanilla, pineapple, pecans, mashed ripe banana

Taken from www.cookbooks.com/Recipe-Details.aspx?id=746556 (may not work)