Kelly's Hummingbird Cake

Cake:
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 1/4 tsp. cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
2 tsp. vanilla
1 8-oz. can crushed pineapple, undrained
2 cups chopped banana
1 1/2 cups chopped pecans

Icing:
2 3-oz. packages cream cheese
1/2 cup softened margarine or butter
2 tsp. vanilla
4 1/2 to 4 3/4 cups sifted powdered sugar

Prep time: 1 hour 30 minutes
Yield: 10 servings

Cake:
Preheat oven to 350º. Grease and flour three 8" cake pans.

Sift together flour, sugar, salt, soda and cinnamon. Add eggs and oil and stir. Stir in vanilla, pineapple, banana and pecans. Spoon batter into cake pans.

Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans on a rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.

Icing:
In a bowl, beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.

Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency.

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