Hummingbird Cake

• 3 cups flour
• 2 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 eggs, well beaten
• 1 1/4 cups salad oil
• 1 1/2 teaspoons pure vanilla extract
• 1 can (8 oz.) crushed pineapple, drained
• 3/4 cup chopped pecans
• 1/4 cup chopped black walnuts
• 2 cups chopped banana

Cream Cheese Frosting

• 2 packages cream cheese (8 oz. each), softened
• 1 cup butter -- room temperature
• 2 boxes powdered sugar (16 oz. each)
• 2 teaspoons pure vanilla extract
• 1 cup chopped pecans

Preheat oven to 350 degrees.  Sift flour, sugar, salt, baking soda and cinnamon together until well-mixed.  Put into mixing bowl.  Add eggs and salad oil.  Stir until dry ingredients are moistened.  Do not over-beat and do not use an electric mixer.  Stir in vanilla, pineapple and both kinds of nuts.  Add the bananas last.  Spoon the batter into 3 well-greased and floured 9-inch round cake pans.  Bake for 25 to 30 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan for 10 minutes, then turn onto cooling rack.  Cool completely before frosting.

Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth.  Add powdered sugar, beating with an electric mixer until light and fluffy.  Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost edges.  Draw a circle on the top layer with a toothpick and fill in that circle with the chopped pecans.

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