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Hummingbird Cake 1

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 vegetable oil
1-1/2 tsp. vanilla extract
8 oz. can crushed pineapple, undrained
1 cup pecans or walnuts, chopped
2 cups bananas, chopped
Cream Cheese Frosting
16 oz. cream cheese, softened.
1 cup butter
32 oz. powdered sugar
2 tsp. vanilla extract
1 cup pecans or walnuts, chopped

Preheat oven to 350 degrees. Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do Not Beat. Stir in vanilla, pineapple, nuts, and bananas. Spoon batter into 3 wax paper lined 9-inch round cake pans. Bake for 25 to 30 minutes. Cool in pans for 10 minutes; remove from pans and cool completely. Combine cream cheese and butter; cream until smooth. Add powdered sugar; beat until light and fluffy. Stir in vanilla. Frost each layer. On top make a mound of icing around edge. Sprinkle with chopped nuts.

 

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