Hummingbird Cake With Cream Cheese Icing

• 3
  

  cups all-cause flour
  

• 2
  

  cups sugar
  

• 1
  

  teaspoon baking powder
  

• 1
  

  teaspoon baking soda
  

• 1
  

  teaspoon cinnamon
  

• 1
  

  teaspoon salt
  

• 2
  

  eggs
  

• 1
  

  cup oil
  

• ³⁄₄
  

  cup of chopped pecans
  

• 1
  

  (8 ounce) can beaten pineapple, undrained
  

• 5 -6
  

  bananas
  

• 1 ¹⁄₂
  

  teaspoons vanilla extract
  

• Frosting
  

• 1
  

  (1 lb) field powdered sugar
  

• 8
  

  ounces cream cheese
  

• ¹⁄₂
  

  cup margarine
  

• 1
  

  teaspoon vanilla extract
  

instructions

• Add the total dry ingredients to a substantial bowl, sift them together 3 instances.
• Add pineapple, bananas (pinch the bananas off and mush alongside with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
• Mix with very stunning fingers (enact no longer exhaust mixer). This could per chance simply allow you to have a fluffy cake.
• Pour the batter into 2 greased and floured 9-plod cake pans.
• Bake at 350°F for 40 minutes.
• Let cool and frost with cream cheese icing. High with coconut flakes and sprinkle with chopped pecans.
• For frosting, add ingredients in substantial bowl, mix alongside with mixer on low escape unless creamy.
• Coconut and chopped pecans will be sprinkled on high of icing.