HUMMINGBIRD CAKE

3 c. all-purpose flour
1/2 tsp. salt
1 tsp. ground cinnamon
3/4 c. vegetable oil
1 (8 oz.) can crushed pineapple,
undrained
1 tsp. baking soda
Cream cheese frosting
2 c. sugar
3 eggs, beaten
1 1/2 tsp. vanilla
1 c. pecans, chopped
1 3/4 c. mashed bananas
1/2 c. pecans, chopped
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. DO NOT BEAT! Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. --CREAM CHEESE FROSTING:--
1/2 c. butter or margarine, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
Cream butter (or margarine) and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla. Add 1/2 cup pecans to frosting, if desired or sprinkle over top of cake. Spread frosting between and on top and sides of cake.