3 c. all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1 1/2 c. oil
1 (8 oz.) can crushed pineapple, undrained
2 c. chopped bananas
2 c. sugar
1 tsp. baking soda
3 eggs, beaten
1 1/2 tsp. vanilla
2 c. chopped nuts

Mix by hand. Combine dry ingredients in a large bowl. Set aside in another bowl, beat eggs. Add oil and dry ingredients. Stir by hand until moistened. Stir in vanilla, pineapple and juice, 1 cup pecans and bananas.

Spoon batter into 3 or 4 well greased and floured 9 inch pans. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes, remove from pans.

ICING FOR HUMMINGBIRD CAKE:

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

Mix well with electric mixer. Spread between layers and top and sides. Sprinkle chopped pecans on top of cake.