Hummingbird cake
3 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. salt
3 eggs, beaten
1 tsp. cinnamon
1 cup oil
1 1/2 tsp. vanilla
1 8 oz. can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped 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, 1 cup pecans and bananas. Spoon
batter in 3 greased and floured 9 inch round
cake pans. Bake in 350 degree oven for 25-30
minutes or until pick comes out clean. Cool
in pans for 10 minutes, remove and cool
completely. Spread with cream cheese
frosting between layers and on sides and
top of cake. Sprinkle with pecans.
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