Hummingbird Cake

Cake Ingredients
3 cups all-purpose flour
3 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, slightly beaten
1½ cups vegetable oil
1½ tsp. vanilla extract
1 can (8 oz.) crushed pineapple, undrained
2 cups chopped bananas
2 cups chopped tasted pecans, divided
Shortening
Cream Cheese Frosting (see below)

Cake Instructions
Preheat oven to 350°. Whisk together flour, sugar, salt, baking soda, and cinnamon; add eggs and oil and stir just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup pecans.
Spoon batter int 3 well-greased (with shortening) and floured 9-inch cake pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).  Place one cake layer on a serving platter. spread 1 cup Cream Cheese Frosting over the cake layer (top only); repeat with the next two layers frosting the top and sides of the third layer. Sprinkle top of cake with remaining cup of pecans.

Cream Cheese Frosting Ingredients
2 packages (8 oz.) cream cheese, softened
1 cup butter, softened
2 packages (16 oz.) powdered sugar
2 tsp. vanilla extract

Cream Cheese Frosting Instructions
Beat butter and cream cheese at medium low speed, with an electric mixer, until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high and beat 1 to 2 minutes or until light and fluffy. Use immediately. Makes about 5½ cups.

via Southern Living