HUMMINGBIRD CAKE

3 c. flour
2 c. sugar
1 t. salt
1 t. soda
1 t. cinnamon
3 eggs, beaten
1-1/2 c. canola oil
1-1/2 t. vanilla
1 – 8 oz. can crushed pineapple, undrained
2 c. chopped pecans or walnuts
2 c. chopped bananas

Preheat oven to 350 degrees. Combine dry ingredients in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 c. chopped nuts. Pour into 3 – 9” layer pans that have been greased and floured. Bake for 25-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely.

ICING:

1 – 8 oz. pkg. cream cheese
1 c. butter
1 lb. box powdered sugar
2 t. vanilla
Coconut, if desired

Combine butter and cream cheese, beating until smooth. Add sugar and beat until fluffy; add vanilla and beat until mixed well. Sprinkle the remaining cup of pecans on top of the cake, and if desired sprinkle coconut as well.