Hummingbird Cake & frosting

  For the cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
One 8-ounce can crushed pineapple, undrained
*2 cups chopped nuts (pecans, walnuts or hazelnuts)
2 cups chopped bananas

For the frosting:

16 ounces cream cheese, room temperature
1 cup butter, room temperature
32 ounces confectioner's sugar (sifted)
2 teaspoons vanilla extract

Preheat oven to 350 and combine the flour, sugar, baking soda,
cinnamon & salt in a large bowl.  Add the eggs & oil and stir till
the dry ingredients are moistened, taking care not to beat.  Stir in
the vanilla, pineapple, 1 cup of the nuts & the bananas.

**Grease & flour three 9-inch cake pans and divide the batter among
them.  Bake until a straw inserted in the middle of the cakes comes
our clean, 25 to 30 minutes.  Cool the cakes in the pan for 10
minutes or so and then turn out onto a rack to cool completely.

***To make the frosting, combine the cream cheese & better in a
bowl and cream with a mixer til smooth.  Add the sugar and beat
until light & fluffy.

Spread the frosting between the cakes and then frost the top &
sides.  Sprinkle the remaining nuts over the top.

*  I've made the cake without the nuts & its just as tasty.
*  I've used cooking spray instead of the grease & flour
***This is a lot of frosting & I've had to toss the lefover.  But I
don't think half the frosting recipe is enough.