Hummingbird Cake

Cake ingredients 3 cups all purpose flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon

3 eggs beaten 1 cup salad oil (see note below) 2 teaspoons vanilla 1 (18 oz.) can crushed pineapple 1 cup chopped walnuts 2 cups bananas, mashed

Cream Cheese Frosting ingredients

1 cup butter, softened 2 (8 oz.) packs cream cheese

2 lb. powdered sugar 2 teaspoons vanilla 1 cup chopped walnuts

Directions:
1. Preheat oven to 350°. Grease and flour three 9-inch cake pans.
2. Stir together flour, sugar, salt, soda, and cinnamon in a large mixing bowl. Add eggs and salad oil, stirring with a spoon until mixed with flour. Add vanilla, pineapple, mashed bananas, and 1 cup chopped walnuts, stirring with a spoon.
3. Spoon batter into cake pans. Bake until golden brown and toothpick inserted into center of cake comes out clean (30 to 40 minutes.)
4. Cool cakes in pans for 10 to 15 minutes, then run a knife around the edge of each pan to loosen. Remove cakes from pans and cool on wire racks.
5. In a medium mixing bowl, combine butter and cream cheese. Beat well with electric mixer. Add confectioner's sugar, a bit at a time, beating well after each addition. Add vanilla and beat until smooth.
6. With a serrated knife, cut the rounded top off first cake layer, so that it has a flat surface. Spread with frosting and set another cake on top. Repeat process; do not cut the top off the last layer. Frost top and sides of cake. Sprinkle 1 cup chopped walnuts over top. Serve at room temperature; store in refrigerator up to three days.

Notes:
I have two recipes for Hummingbird Cake and the only significant difference in the ingredients is that one calls for 1 cup of oil and one calls for 1-1/2 cup of oil.