Hummingbird Cake

CAKE:
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 1 3/4 cups mashed ripe bananas
• 1 1/2 cups chopped pecans, divided
• cream cheese frosting
  
  CREAM CHEESE FROSTING:
  
• 1/2 cup butter or margarine, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (16-ounce) package powdered sugar
• 1 teaspoon vanilla extract

Instructions:
STIR together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cakepans. BAKE at 350° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks. STIR remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake. Yield: 1 (3-layer) cake.

CREAM CHEESE FROSTING:
BEAT butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla. Yield: enough for (3-layer) cake.

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