Hummingbird Cake

3 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 ½  teaspoons vanilla extract
1-8 ounce can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas

Cream cheese filling:
6 ounces cream cheese, softened
6 Tablespoons butter, softened
1-16 ounce package powdered sugar, sifted
1 teaspoon vanilla extract
½ cup chopped pecans

Combine flour, sugar, baking soda, salt and cinnamon in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened.  Do not beat.  Stir in vanilla, pineapple, pecans, and bananas.

Heat oven to 350 degrees.  Grease and flour 3- 9inch round cake pans.  Spoon batter into pans and bake for 25 to 30 minutes or until a tester inserted in the center comes out clean.  Cool in pans 10 minutes; remove from pans, and cool completely.

Cream cheese Frosting:
Combine cream cheese and butter, beating until smooth, add powdered sugar and vanilla; beat until light and fluffy.  Spread frosting between layers and on top and sides of cake; then sprinkle pecans on top.  Makes one 9 inch, three layer cake with frosting.