Hummingbird Cake

3 cups all-purpose flour
l 1/2 cup salad oil
2 cups sugar 
11/2 teaspoon vanilla
1 teaspoon salt 
1 8-oz crushed pineapple, undrained
1 teaspoon soda 
2 cups chopped nuts, divided
1 teaspoon ground cinnamon 
2 cups chopped bananas
3 eggs, beaten 

Frosting
2-8oz cream cheese, softened 
2-1 lb. boxes powdered sugar
1 cup oleo, softened 
2 teaspoons vanilla

Cake
Combine dry ingredients in a large mixing bowl, add eggs and oil, stirring until dry ingredients are moistened. 
Do Not Beat. 
Stir in vanilla, pineapple, 1 cup chopped nuts, and bananas. 
Spoon batter into 3 well greased 9 in. cake pans. 
Bake at 350 for 25-30 minutes or until cakes test done. 
Cool in pans 10 minutes; remove from pans and cool completely. 
Spread frosting between layers and on top and sides of cake. 
Sprinkle with remaining 1 cup chopped nuts. 

Frosting: 
combine cream cheese and butter and cream until smooth. 
Add powdered sugar, beating until light and fluffy. 
Stir in vanilla. 

Makes 1-3 layer cake.