3 c. all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. vegetable oil
1 (8 oz.) can crushed pineapple, drained
1 3/4 c. mashed bananas
1 tsp. baking soda
2 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla
1 c. pecans, chopped

Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks.

Hummingbird Cake Frosting (Cream Cheese Frosting):

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

Cream butter and cream cheese. Gradually add powdered sugar; beat until mixture is light and fluffy. Stir in vanilla. Stir pecans into mixture or reserve some to sprinkle over top of cake. Spread frosting between layers and on sides.