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HUMMINGBIRD CAKE


3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 ½ cups vegetable oil (we use canola)
1 ½ teaspoon vanilla
1 (8 oz.) can crushed pineapple, drained (we have done it not drained too)
2 cups chopped bananas
1 cup chopped nuts (you can use walnuts or pecans – we use walnuts)

Mix well by hand. Combine dry ingredients; add eggs and veg. oil and stir until well mixed. Add vanilla, pineapple, bananas, and nuts. Spoon batter into greased and floured pan. Bake at 350 for 40-45 minutes.

ICING: (optional)
1 box Confectioners sugar
½ cup butter
1 (8 oz.) package cream cheese
1 teaspoon vanilla
1 cup chopped nuts

Combine first 4 ingredients. Sprinkle chopped nuts on top of ice.

NOTE: If you are going to freeze the cake don’t frost it. Also, you don’t have to sprinkle the nuts on the icing, just whichever you prefer.

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Becky B.