Hummingbird Cake

(from D_____ N_____, S_____ Elementary School Secretary)

3 cups flour
2 cups white sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
3 eggs, beaten
1 1/2 cups oil
2 tsp. vanilla
1 can (8 oz.) crushed pineapple, drained
1 cup chopped nuts
2 cups chopped banana
1 bottle (8 oz.) maraschino cherries, drained and chopped
about 1/4 cup milk

Preheat oven to 350F.  Grease and flour a large cookie sheet with sides, or an 11x17" jelly roll pan.  Combine flour, sugar, baking powder, salt and cinnamon in a large bowl.  Add eggs and oil; stir until moistened.  Do not beat.  Stir in bananas, vanilla, pineapple, nuts, and cherries.  Add milk.  I used about 1/4 cup, you may need more or less.  It will look like a banana bread batter.  Bake for 25 to 30 minutes or until tests done and starts to turn golden color.  Cool on a wire rack.

Frosting:
1 package (8 oz.) cream cheese, softeened
1/2 cup butter, softened
4 cups powdered sugar
1 tsp. vanilla
 1/2 cup chopped nuts
milk, if needed

Beat cream cheese, butter, sugar, and vanilla together until fluffy.  Add milk to loosen if needed; add 1 tsp. at a time.  Add nuts.  Spread over the top of the cooled cake.