Hummingbird Cake Iii - cooking recipe

Ingredients

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
2 cups diced bananas
1/2 cup chopped pecans
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.