Hummingbird Cake

I discovered this cake on a business trip to Atlanta last year and one of my dining companions from down south said I could find the recipe over at Southern Living magazine. Here it is!
If you use a bundt pan then half the icing recipe. The extra icing is for when you make it in 3 9in pans and then ice the layers in between.

Ingredients


•3 cups all-purpose flour

•2 cups granulated sugar

•1/2 teaspoon salt

•2 teaspoons baking soda

•1 teaspoon ground cinnamon

•3 eggs, beaten

•1 1/4 cups vegetable oil

•1 1/2 teaspoons vanilla extract

•1 can (8oz) crushed pineapple, well drained

•1 cup chopped pecans

•2 cups ripe banana

•Cream Cheese Frosting:

•16 ounces cream cheese, softened

•1 cup butter, room temperature

•2 pounds confectioners' sugar

•2 teaspoons vanilla extract

•1/2 to 1 cup chopped pecans



Directions

1.Preheat oven to 350°.

2.Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times.

3.Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened

4.Stir in vanilla, pineapple and 1 cup pecans.

5.Stir in the bananas

6.Spoon the batter into 3 well-greased and floured 9-inch round cake pans

7.Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean.

8.Cool in pan for 10 minutes, then turn onto cooling rack.

9.Cool completely before frosting.

10.Cream Cheese Frosting:

11.Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

12.Frost the tops layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans