hummingbird cake

When Todd got a bundt pan, he tried all sorts of new cake recipes. I'm not exactly sure why this is called hummingbird cake, but this is a really good, moist cake. Our former babysitter loves it, and says it reminds her of her childhood in Chicago.

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3 cups flour
2 cups sugar
1t baking soda
1/2t white salt
1t cinnamon
1 1/4 cup oil (canola or vegetable)

3 eggs
8 oz crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1t vanilla

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Pre-heat oven to 350 degrees. Grease and flour a bundt pan. Todd uses Pam. Put flour, sugar, baking soda, salt, cinnamon , oil, eggs and vanilla into a mixing bowl and beat until smooth. Stir in pineapple with juice, bananas and pecans. Pour into bundt pan. Bake for about 70 minutes. Cool completely.

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