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.