HUMMINGBIRD CAKE

3 C flour

2 C white sugar

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

1 ¼ C canola oil

3 eggs

1 tsp vanilla

1 C crushed pineapple (with juice)

2 C diced bananas

1 C chopped pecans

Combine the flour, sugar, baking soda, salt, cinnamon, oil, eggs and vanilla and beat until smooth.  Add the pineapple with juice, bananas and pecans.  Stir well.  Pour batter into a prepared 12 cup bundt pan.  Bake at 350°F for about 70 minutes.  Cool on a wire rack and ice with cream cheese frosting.