3 c. all purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 c. cooking oil
1 1/2 tsp. vanilla
18 oz. can crushed pineapple with juice
1 c. chopped pecans
2 c. chopped bananas

Combine flour, sugar, soda, salt and cinnamon in large mixing bowl. Add eggs beaten and cooking oil. Then stir in vanilla, pineapple, pecans, bananas. Spoon in 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) powdered sugar, sifted
1 tsp. vanilla
1/2 c. chopped nuts

Stir until smooth and spread on cake.

NOTE: It usually takes 2 recipes for Icing Hummingbird Cake.