Regina's Hummingbird Cake

This is one of those cakes that people request (beg) my mom to make for any reason they can come up with.

• Ready In: 55 mins
• Serves: 16

Ingredients

• 3  cups all-purpose flour
• 2  cups sugar
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 2  eggs, beaten
• 1  cup  oil
• 1 (8 ounce) can crushed pineapple, undrained
• 2  cups bananas, diced
• 2 1⁄2 teaspoons vanilla extract, divided
• 1  cup  nuts, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 (1 lb) box powdered sugar
• 1⁄2 cup butter, softened (1 stick)

Directions

1. Combine dry ingredients in large bowl; stir in eggs, oil, pineapple, bananas, 1 1/2 teaspoon vanilla, and nuts.
2. Pour into greased and floured 13x9x2 inch cake pan; bake at 350 for 40 minutes or until wooden tooth pick inserted in center comes out clean.
3. Cream together cream cheese and butter : add powdered sugar beating until smooth. Stir in remaining 1teaspoon vanilla. Spread on cooled cake.
4. NOTE: Cake becomes more moist 3 or 4 days after it'sbaked-so always make it ahead.