Hummingbird Cake With Cream Cheese Frosting

• 3 cups flour
• 2 cups sugar
• 12 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon (optional)
• 3 eggs, beaten
• 1 14 cups oil
• 1 12 teaspoons vanilla
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup chopped pecans
• 2 cups chopped firm ripe bananas
• 16 ounces cream cheese, softened
• 1 cup butter, at room temperature
• 2 lbs powdered sugar, sifted
• 2 teaspoons vanilla
• 12-1 cup chopped pecans

1. Sift dry ingredients together.
2. Add eggs and oil to the dry ingredients.
3. Stir with a wooden spoon until moistened.
4. Stir in vanilla, pineapple and 1 cup pecans.
5. Stir in bananas.
6. Spoon the batter into 3 greased and floured 9- inch round cake pans.
7. Bake at 350 degrees for 25-30 minutes.
8. Cool in pan 10 minutes, then turn onto cooling rack.
9. Cool completely before frosting.
10. Cream Cheese Frosting.
11. Combine cream cheese and butter; cream until smooth.
12. Add powdered sugar, beating with an electric mixer until light and fluffy.
13. Stir in vanilla.
14. Frost and sprinkle the top evenly with the pecans.

flour, sugar, salt, baking soda, ground cinnamon, eggs, oil, vanilla, pineapple, pecans, firm ripe bananas, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.food.com/recipe/hummingbird-cake-with-cream-cheese-frosting-317238 (may not work)