Hummingbird Cake


  
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<h1>Hummingbird Cake</h1>
<h2>Ingredients</h2>
<ul>
<li>3 cups all-purpose flour</li>
<li>2 cups sugar</li>
<li>1 teaspoon salt</li>
<li>1 teaspoon baking soda</li>
<li>1 teaspoon ground cinnamon</li>
<li>3 eggs, beaten</li>
<li>1 1/2 cups salad oil</li>
<li>1 1/2 teaspoons vanilla</li>
<li>1 (8-ounce) can crushed pineapple, drained</li>
<li>2 cups chopped nuts</li>
<li>2 cups mashed bananas</li>
</ul>
<h2>Directions</h2>
<ol>
<li>Combine the dry ingredients in a large bowl.</li>
<li>Add the eggs and oil and stir until the dry ingredients are moistened. Do not beat.</li>
<li>Stir in the vanilla, pineapple, 1 cup of the nuts, and the bananas.</li>
<li>Bake in three well-greased and floured 9-inch pans at 350°F for 25 to 30 minutes.</li>
<li>For a Bundt pan, bake for 45 minutes to 1 hour.
CREAM CHEESE FROSTING FOR THREE LAYERS</li>
</ol>
<ul>
<li>1 (8-ounce) package cream cheese</li>
<li>1 (16-ounce) package confectioners' sugar</li>
<li>1/2 to ¾ stick margarine, softened</li>
<li>1 teaspoon vanilla</li>
</ul>
<ol>
<li>Mix until smooth and spread over the cooled cake layers.</li>
</ol>