Hummingbird Cake

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 cups oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple with juice
2 cups chopped pecans, divided
2 cups chopped bananas

Combine dry ingredients in large bowl.  Add eggs and oil, stirring until all is moist.  DO NOT BEAT.  Stir in vanilla, pineapple, bananas, and one cup pecans.  Spoon batter into three well-greased 9" round cake pans.  Bake at 350 degrees until done, about 30 minutes.  Cool 10 minutes.  Remove from pans and cool completely before frosting.

Frosting

3 (8 oz.) packages cream cheese, softened

1 cup butter, softened
2 (16 oz.) packages powdered sugar
2 tsp. vanilla

Combine cream cheese and butter.  Cream together until smooth.  Add sugar, beating until light and fluffy.  Stir in vanilla.  Use as filling and frosting for Hummingbird Cake.  Sprinkle frosted cake with remaining nuts.

This is a rich and delicious cake served at Hopkins Eatery, a place I like to go for lunch.