3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple
2 c. chopped bananas (not mashed)
1 c. chopped pecans

Combine dry ingredients in large bowl. Add eggs and salad oil, stirring until moistened (do not beat). Stir in vanilla, pineapple, 1 cup chopped bananas and 1 cup chopped nuts.

Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 degrees for 25-30 minutes or tested done. Cool in pan 10 minutes, then on cake rack. Spread following frosting between and on top of layers. Cover top of cake with 1 cup of chopped nuts.

FROSTING FOR HUMMINGBIRD CAKE:

1 (8 oz.) pkg. cream cheese
1/2 c. butter, softened
1 tsp. vanilla
1 lb. confectioners' sugar
1 c. chopped nuts for topping