->Hummingbird 05 <-

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

3 eggs, beaten

1 1/2 cups vegetable oil

1 1/2 teaspoons vanilla

1 can (8 ounces) crushed pineapple, drained

1 cup pecans, chopped

2 cups bananas, chopped

1 teaspoon cinnamon

1/4 teaspoon nutmeg

8 ounces cream cheese

1/4 cup butter

4 cups powdered sugar

1/2 teaspoon vanilla

pinch salt

1 cup pecans, chopped (if desired)

350 degrees F. Grease and flour a

13 by 9 inch pan,

or three eight inch cake pans. Blend the dry ingredients, add the

45 to 50 minutes, or until lightly browned at the edges. Let cake cool about 30 minutes.

Mix together the frosting ingredients, except the nuts. Spread the

frosting on the cake, sprinkle nuts on top, if desired. Refrigerate

the cake 2 hours before serving.