Hummingbird Cake
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 cup chopped pecans
3 very ripe bananas, mashed
Cream Cheese Frosting (recipe follows)

Combine first five ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (The resulting batter is very thick — practically dough-like.) Do not beat.

Combine vanilla, pineapple, pecans and bananas. Stir in to flour mixture.

Pour batter into three greased and floured nine-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans and let cool completely on wire racks.

Spread frosting between layers and on top and sides of cake.

Cream Cheese Frosting
1 cup butter
2 (8-oz) package cream cheese, softened
1 (32-oz) package powdered sugar
2 tsp vanilla extract

Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla. (This makes roughly 3 tons of frosting. Cut the recipe in half if you’re not a frosting fanatic.)