Hummingbird Cake

Here is a recipe my grandmother liked to make. I have no idea what it has to do with hummingbirds, but it's very tasty. (A quick search on the Internet determined that this recipe first appeared in Southern Living Magazine in 1978, and was named Hummingbird Cake because it is so very sweet . . . and delightful.)

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 cup oil
1 1/2 teaspoons vanilla
8 oz. undrained crushed pineapple
1 cup chopped pecans
2 cups mashed bananas

Preheat oven to 350 degrees. In large bowl, combine flour, sugar, salt, baking soda, and cinnamon. Stir. Add eggs, oil, and vanilla, and mix until well moistened. Stir in pineapple, nuts, and bananas. Pour mixture into greased oblong pan. Bake for 45-50 minutes until golden brown and tests done in the center with a toothpick. Remove and cool completely before frosting.

Cream Cheese Frosting:
1 - 8 oz. package cream cheese, softened
2 cups confectioners sugar
1 teaspoon vanilla
1/4 cup butter
1 tablespoon milk
1 teaspoon vanilla
1/2 cup chopped nuts

In medium bowl, cream together cream cheese, confectioners sugar, vanilla, and butter. Mix until well blended, about 2-3 minutes. Spread frosting on cake. Sprinkle with chopped nuts.
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