3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla extract
8 oz. can crushed pineapple
1 c. chopped pecans
2 c. chopped banana

Combine first 5 ingredients in large bowl. Add eggs and oil stirring until moist (do not beat). Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 greased and floured 9 inch cake pan bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes remove from pan and cool completely.

HUMMINGBIRD ICING:

1/2 c. pecans
1 (8 oz.) cream cheese
1/2 c. butter
1 (16 oz.) powdered sugar
1 tsp. vanilla

Spread frosting between layers and top on side of cake. Then sprinkle 1/2 cup chopped pecan on top. Layer one 3 layer cake. Combine cream cheese, butter beat until smooth. Add powdered sugar and vanilla beat until light and fluffy. Spread enough frosting for 3 layer cake.