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+Hummingbird Cake
+
+
+  
+    Home
+  
+  
+    
+<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>
+