Hummingbird Cake III

Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/2 cups vegetable oil
• 2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped pecans
• 2 cups diced bananas
• 1/2 cup chopped pecans
• 1 (8 ounce) package cream cheese
• 1/2 cup butter, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.

Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.

Bake for 25 to 30 minutes, or until done. Cool on a wire rack.

Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.