Hummingbird Cake

3 c. sifted flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. chopped bananas
1 can (8 oz.) crushed pineapple

and juice
3 eggs, beaten
1 1/2 c. oil
1 1/2 tsp. vanilla
1 tsp. cinnamon
2 c. chopped pecans

Preheat oven to 350.  Grease and flour three 9 inch cake pans.  Combine 5 dry ingredients in large mixing bowl.  Add eggs and oil, mixing to combine until all dry ingredients are moist.  Stir in vanilla, pineapple and juice, bananas and pecans.   Do not overbeat.  Spoon batter into 3 prepared cake pans and bake for 25 to 30 minutes.  Cool for 10 minutes, remove from pans to cooling rack and allow to cool completely.  Assemble with cream cheese frosting and store covered in a cool place or refrigerate.

Cream Cheese Frosting:
1 lb. powdered sugar
1 tsp. vanilla
1/2 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened

Combine cheese and butter, creaming until smooth.  Add powdered sugar, beating until light and fluffy.  Stir in vanilla.

Brenda Camp