HUMMINGBIRD CAKE

3 c. all-purpose flour
2 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple,
undrained
2 c. pecans (or walnuts), divided
2 c. chopped bananas
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until moistened. Do not beat. Stir in vanilla, pineapple, 1 cup nuts and bananas. Spoon batter into 3 well-greased pans, well floured or use wax paper to line the pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Cool in pans 10 minutes before removing. Spread on frosting and sprinkle with nutmeats. --CREAM CHEESE FROSTING:--
2 (8 oz.) pkgs. cream cheese, softened
1 c. margarine, softened
2 (16 oz.) pkgs. powdered sugar
2 tsp. vanilla
Beat until light and fluffy. Makes enough for 3 layer cake. Cool cake completely before putting frosting on.