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HUMMINGBIRD CAKE

3 c. all-purpose flour
2 c. granulated sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 beaten eggs
1 c. vegetable oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed
pineapple, undrained
1 c. chopped pecans
1 c. coconut
2 c. mashed bananas
1 c. pecans

Combine flour, sugar, baking soda, salt and cinnamon in
a large bowl. Add eggs and oil, stirring until dry ingredients
are moistened. Do not beat. Stir in vanilla, pineapple,
coconut, one cup pecans and bananas. Spoon batter into 3
greased and floured 9-inch round cake pans. Bake at 350 degrees for
25 to 30 minutes or until a toothpick inserted comes out clean.
Cool 10 minutes in pans before removing.

Cream Cheese Frosting:
1 (8 oz.) pkg. cream cheese
1/2 c. butter (soft)
1 (16 oz.) pkg. powdered sugar
1 tsp. vanilla
Combine cream cheese and butter; add sugar; beat until
fluffy. Frost cake. Top with pecans.

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