Hummingbird Cake

This photo was snapped while we were

camping above Kamas last Summer. No birds
were harmed in the making of this cake.

Hummingbird Cake:

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups sugar

1 tsp ground cinnamon

3 eggs, beaten

3/4 cup vegetable oil

1 1/2 tsp vanilla extract

1 (8-oz) can crushed

pineapple, undrained

1 cup chopped pecans

3/4 cup mashed bananas

1/2 cup chopped pecans

Combine first five 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.

Pour batter into three greased and floured nine-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or till a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans and let cool completely on wire racks.

Spread frosting between layers and on top and sides of cake. Frost and sprinkle remaining pecans on top.

Cream Cheese Frosting:

1/2 cup butter1 (8-oz) package cream cheese, softened
1 (16-oz) package powdered sugar, sifted
1 tsp vanilla extract

Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla.

The last time I made this I doubled the frosting recipe -- this cake's so fattening that a little more frosting can't hurt.