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Hummingbird Cake

Author/Submitted by: (Sandy)
Servings: 1
Categories: Cakes / Desserts

3  Cups  All-Purpose Flour
1 1/2  Cups  Oil
2  Cups  Sugar
1 1/2  Tsp  Vanilla
1  Tsp  Salt
8  Oz Can  Crushed Pineapple, drained
1  Tsp  Baking Soda
1  Cup  Pecans
1  Tsp  Cinnamon
2  Cups  Bananas, mashed
3    Eggs, beaten
1  Cup  Pecans
16  Oz Box  Powdered Sugar
8  Oz Pkg.  Cream Cheese
1  Tsp  Vanilla
1  Cup  Butter Or Margarine, softened

Combine dry ingredients; add eggs and oil and stir until moist. Do not beat. Add vvanilla, pineapple, 1 cup pecans and bananas. Mix well. Spoon into 3 9 inch round cake pans or 2 large square cake pans. Bake at 350 for 30 minutes. Combine cream cheese and butter until soft. Add powdered sugar and vanilla. Mix well. Frost cooled cake. Sprinkle pecans on top. Keep cake in refrig to prevent frosting from running. Or reduce butter to 1/2 cup for a stiffer frosting.

This recipe was a favorite at the bank I worked at. The recipe ended up in the bank cookbook three times.

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