HUMMINGBIRD CAKE

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup corn oil
1 1/2 teaspoons vanilla
1 can (8 oz) crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
Preheat oven to 350°.
Combine 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon soda, 1 teaspoon salt and 1 teaspoon cinnamon in large bowl. Add 3 eggs and 1 cup corn oil.
DO NOT BEAT, but stir until dry ingredients are moistened. Add 1 1/2 teaspoons vanilla, 8 oz pineapple with juice, 1 cup pecans and 2 cups chopped bananas. Stir gently until well mixed.
Pour into 3 greased and floured round cake pans. Bake at 350° for 25 to 30 minutes or until toothpick inserted comes out clean.
Cool in pans for 5 to 10 minutes. Then remove and finish cooling on wire racks.
When completely cool, frost with Cream Cheese Frosting. Sprinkle 1/2 cup chopped pecans on top.