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Print this Recipe    Hummingbird 02

HUMMINGBIRD CAKE

3 cups all purpose flour
2 cups sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3 eggs, beaten

1 1/2 cups oil
1 1/2 tsp vanilla
8 oz can crushed pineapple, drained
1 cup pecans
2 cups bananas, mashed

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.


FROSTING

1 cup pecans
8 oz pkg cream cheese
1 cup margarine or butter, softened
16 oz box powdered sugar
1 tsp vanilla

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.

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