Hummingbird Cake

3 C. all-purpose flour
2 C. sugar
1 tsp. baking soda
1 tsp. salt

1 tsp. ground cinnamon

3 eggs, beaten

1 C. vegetable oil
1 1/2 tsp. vanilla
8 oz. can crushed pineapple, drained
1 C. chopped pecans
2 C. mashed very ripe bananas

Combine flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas.
Spoon batter into 3 greased and floured 9 in. round cake pans. Bake at 350 degrees for 25-30 min. or until a toothpick inserted at the center comes out clean. Cool in pans 10 min. Remove from pans and cool completely.

Frosting:

8 oz. unsalted butter, softened

8 oz. cream cheese, softened

4 C. powdered sugar

1 tsp. vanilla extract

1/2 C. chopped pecans for garnish

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Frost between layers, top, and sides of cake and sprinkle with chopped pecans.