HUMMINGBIRD CAKE Categories    : Cakes   Amount  Measure       Ingredient -- Preparation Method --------  ------------  --------------------------------   3               cups  flour   1           teaspoon  soda   1           teaspoon  cinnamon   2               cups  sugar   1           teaspoon  salt   3                     eggs -- beaten   1                cup  oil   1 1/2      teaspoons  vanilla   8             ounces  crushed pineapple -- undrained   1                cup  pecans -- chopped   2               cups  banana -- chopped Combine dry ingredients.  Add eggs and oil. Stir until moist.  Do Not Beat. Stir in vanilla, pineapple, 1 cup pecans, and bananas..  Spoon batter into 3 greased and floured 9 inch cake pans.  Bake 350° for 25 to 30 minutes.  Test.   Cool in pans for 10 minutes.  Remove and cool completely. Spread frosting between layers and on top and sides of cake.  Then sprinkle 1/2 cup chopped pecans on top. Frosting: Combine cream cheese and butter.  Bear until smooth.   Add powdered sugar and vanilla.  Beat until light and fluffy.  Yield:  3 cups. Yield:   "3 layers."                                NOTES : Southern Living Cookbook Janice Webb from Etowah, TN served it to us when we visited them in 1987.