I make this recipe evey spring and fall - it is a moist cake that never fails to get rave reviews!

Hummingbird Cake

3 C. flour
2 C. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 c. oil (I use vegetable or canola)
1 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
1 c. pecans , chopped
2 C. chopped bananas

Combine first 5 ingredients, add eggs, oil - don't beat. Stir in vanilla, pineapple, pecans,and bananas. Spoon batter into 3 greased and floured 9" round baking pans. Bake at 350 for 25-30 minutes. Remove from oven, cool cakes in pans and then remove from pans to cool completely. Frost.

Frosting:
1 (8 oz.) cream cheese, soft
1/2 C. softened butter
1 box (1 ib.) sifted powdered sugar
1 tsp. vanilla extract

Combine cheese and butter, beat until smooth. Add sugar and vanilla. Beat until light. Frost cooled cake.