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HUMMINGBIRD CAKE

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

1 cup vegetable oil
1 1/2 teaspoons vanilla extract
8-oz can crushed pineapple, undrained
1 cup pecans, chopped
2 cups bananas, chopped
1/2 cup pecans, chopped

Combine first 5 ingredients in a large bowl. Add eggs and oil.
Stir until dry ingredients are moistened. DO NOT beat. Stir in
vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3
greased and floured 9-inch round cake pans . Bake at 350-degrees
for 25 to 30 minutes or until tooth-pick inserted in center comes
out clean. Cool in pans 10 minutes. Remove from pans and let cool
completely on wire racks. Spread Cream Cheese Frosting between
layers and on top and sides of cake, then sprinkle 1/2 cup chopped
pecans on top. STORE in refrigerator. Makes one 3-layer cake.


CREAM CHEESE FROSTING

8 oz package cream cheese, softened
1 pound powdered sugar
1 teaspoon vanilla extract
half & half or milk

Beat cream cheese with electric mixer until smooth and fluffy.
Add powdered sugar and vanilla. Add enough half & half or milk to
mix to spreading consistency.

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