Hummingbird Cake

1 1/2 c. Crisco oil
3 c. plain flour
2 c. sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
3 eggs, beaten
1 (8 oz.) can crushed pineapple
2 c. chopped bananas
2 c. chopped pecans (1 c. for cake, 1 for top)

Mix together dry ingredients: sugar, flour, salt and soda. Beat eggs and add them and the oil to dry mixture. Mix with a spoon until all ingredients are moistened. Do not use mixer. Stir in banana, pineapple and nuts. Mix will. Pour into three 9-inch pans that have been greased and floured. Bake at 350 for 25 to 30 minutes or until done. Let cool in pans for 10 minutes, then remove and cool completely on racks.

Cream Cheese Icing:
1 box powdered sugar (3 1/2 c.)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter or margarine, softened
1 c. pecans, chopped or broken

Cream together butter and cream cheese. Mix in sugar and vanilla. Beat with electric mixer until smooth. Spread on cooled cake. Sprinkle on top.