HUMMINGBIRD CAKE III

HUMMINGBIRD CAKE III


3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs beaten
1-1/2 cups vegetable oil
2 teaspoon vanilla extract
1 (8-oz.) can crushed pineapple, drained
1 cup chopped pecans
2 cups diced bananas
1.2 cup chopped pecans
1 (8-oz.) package cream cheese
½ cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract


Preheat oven to 350^. Grease and flour a large cookie sheet with sides or an 11x17-inch jellyroll pan.

Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil, stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1-cup pecans.

Bake for 25-30 minutes, or until done. Cool on wire rack.

Beat ½ cup pecans, cream cheese, butter or margarine, confectioners’ sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cake.


Yield: 24 servings.