3 c. flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped banana
1 c. chopped pecans

Sift together flour, sugar, salt, soda and cinnamon. Add eggs, and oil and stir. Stir in vanilla, pineapple, bananas and pecans. Spoon batter into 3 well greased and floured 9 inch cake pans. Bake in 350 degree oven for 25 to 30 minutes. Cool in pans on a rack 10 minutes. Turn cake out of pans. Frost between layers stack. Then frost top and sides.

HUMMINGBIRD FROSTING:

2 (8 oz.) bars cream cheese, softened
2 (1 lb.) box powdered sugar
1 c. butter, softened
2 tsp. vanilla
1 c. pecans, chopped

Combine all ingredients until fluffy, frost cake and garnish as desired.