Humming Bird Cake

doesn't this look delish?

Yields: 16 servings

Ingredients

• 3  cups  all-purpose flour
• 1  teaspoon  baking soda
• 1  teaspoon  salt
• 2  cups  sugar
• 1  teaspoon  ground cinnamon
• 3  large eggs, beaten
• 1  cup  vegetable oil
• 1 1/2  teaspoons  vanilla extract
• 1  (8-ounce) can crushed pineapple, undrained
• 1  cup  chopped pecans
• 2  cups  chopped bananas
• Cream Cheese Frosting
• 1/2  cup  chopped pecans

Preparation

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.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° 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.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Nutritional Information

Calories:642

Fat:34.2g

Cholesterol:71mg

Sodium:312mg

Cream Cheese Frosting

Yield: 3 cups

Ingredients

• 1  (8-ounce) package cream cheese, softened
• 1/2  cup  butter or margarine, softened
• 1  (16-ounce) package powdered sugar, sifted
• 1  teaspoon  vanilla extract

Preparation

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.