3 c. flour
2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 tsp. vanilla
3 eggs
1 1/2 c. oil
1 (8 oz.) can crushed pineapple
2 c. bananas, chunked
1 c. pecan pieces
Nut Frosting (recipe follows)

Combine dry ingredients: add oil and eggs. Stir (do not beat). Stir in vanilla, pineapple, pecans and bananas. Stir slightly. Spoon into an 11"x13" pan. Bake at 350 degrees for 25 to 30 minutes.

NUT FROSTING:

1/2 c. butter
8 oz. cream cheese
1 lb. box powdered sugar
1/2 - 1 c. nuts, chopped
1 tsp. vanilla

Beat butter and cream cheese until light. Add powdered sugar to butter/cream cheese mixture; mix. Add nuts and vanilla and mix well. Ice Hummingbird Cake when slightly cooled.