HUMMINGBIRD CAKE

3 c. plain flour

3 eggs, well beaten

2 c. sugar

1 c. Crisco oil

1 t. baking soda

1 t. vanilla

1 t. salt

1 c. chopped pecans

1 t. cinnamon

2 c. chopped bananas

1 (8 oz.) can crushed pineapple, undrained

Combine first 5 ingredients in a large bowl.  Add eggs and oil.  Stir until dry ingredients are moistened.  Do not beat.  Stir in vanilla, pineapple, pecans and bananas.  Spoon batter into 3 (9") round pans.  Bake at 350 degrees for 25 to 30 minutes.  Cool in pans 10 minutes.  Remove from pans and cool completely.  Spread frosting between layers, on top and sides.  Then sprinkle 1/2 c. chopped pecans on top.

Cream Cheese Frosting:

1 (8oz.) pkg. cream cheese (softened)

1/2 c. butter, softened

1 (16oz.) box powdered sugar, sifted

1 t. vanilla

Combine cream cheese and butter.  Beat until smooth.  Add sugar, a little at a time.  Add vanilla.  Beat until light and fluffy.

Elizabeth Carter