Hummingbird Cake

For the cake:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
2 cups granulated sugar
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 whole bananas, sliced & blended with
1 (8-ounce) can crushed pineapple


For the frosting:
1 (8-ounce) package cream cheese, room temperature
1 1/2 cups (3 sticks) butter, softened
1 teaspoon vanilla extract
1 (1-pound) box confectioners' sugar
2 cups chopped pecans, plus 12 pecan halves, toasted


To prepare the cake: Preheat oven to 350 degrees. Grease and lightly flour three 8-inch round cake pans. In a bowl, mix flour, baking soda, cinnamon, salt and nutmeg until well-blended; set aside. With an electric mixer, lightly beat eggs. Add sugar, oil and vanilla and blend. Add bananas and pineapple. Gradually add dry ingredients until well-blended. Scrape down sides, if necessary. Pour batter equally into cake pans. Bake for 25 to 30 minutes. Let cool on rack for 5 to 10 minutes. Remove from pan and let cool completely. Cut cakes in half horizontally to make six layers - optional.

To prepare the frosting: With an electric mixer, beat the cream cheese, butter and vanilla until smooth. Gradually add confectioners' sugar. Scrape down sides and beaters and beat until incorporated. Spread the frosting between each layer, on the sides and on top. Press pecan pieces on sides. Put a circle of pecans halves on outer edges on the top.

Per serving: 823 calories (percent of calories from fat, 60), 6 grams protein, 80 grams carbohydrates, 3 grams fiber, 55 grams fat (17 grams saturated), 97 milligrams cholesterol, 454 milligrams sodium