HUMMINGBIRD CAKE

2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 c. oil
2 c. sugar
1 tsp. salt (optional)
3 eggs
2 c. bananas, diced
1 (8 oz.) can crushed pineapple with juice

Put all ingredients in bowl. Mix until well blended by
hand with a wire whisk or spoon (about 300 strokes).

Pour into greased and floured 13 x 9 inch pan.

Bake in 350 degree oven for 45 to 60 minutes (test with toothpick).

Bake 40 minutes if using 2 (9 inch) pans.

CREAM CHEESE FROSTING:

1 box confectioners sugar
1 stick margarine
1 (8 oz.) pkg. cream cheese
2 tsp. vanilla

Beat together with electric mixer.

If too thick, add a little milk.

NOTE: Use 1/2 recipe to frost 13 x 9 inch cake.

Cream cheeses and margarine should be at room temperature.

HUMMINGBIRD CAKE

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
2 c. bananas, chopped
1 c. nuts, chopped
1 tsp. cinnamon
1 1/2 c. Crisco oil
3 eggs
1 (8 oz.) can crushed pineapple
(include juice)

Preheat oven to 350 degrees.

Grease and flour 10 inch tube pan or bundt pan.

In bowl, sift flour, sugar, soda, salt and cinnamon.

Add remaining ingredients and stir until mixed.

Hand mix only.

Bake one hour and 10 minutes.

Comes out very moist. Makes a big cake. Very good.