Hummingbird Cake - Bird Food

1 ¾ cups bananas, very ripe

1 (8 ounce) can pineapple

3 eggs, size large

3 cups all purpose flour

¼ teaspoon allspice

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

6 cups powdered sugar

1 teaspoon salt

1 pinch salt

2 cups granulated sugar

4 teaspoons vanilla

1 ⅓ cups vegetable oil

2 cups pecans, toasted

1 cup butter

2 (8 ounce) packages cream cheese

Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.

In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon and allspice.

Add vegetable oil, vanilla extract and eggs and stir just until dry ingredients are moistened.

Stir in bananas, 1 cup pecans, and pineapple just until evenly mixed.

Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool pans for 10 minutes and then remove to wire racks to cool completely.

To make frosting, use an electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.

With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.

Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.