Hummingbird Cake

3 cups flour
1 ½ cups oil
2 cups sugar
1 – 8oz can crushed pineapple, undrained
1 t. salt
1 ½ t. vanilla
1 t. baking powder
1 t. cinnamon
1 cup chopped walnuts
3 eggs
2 cups very rip bananas
In large bowl, combine flour, sugar, salt, baking powder, soda, and cinnamon. Add eggs, bananas, oil, pineapple, and vanilla. Beat until combined. Stir in walnuts. Pour into 3 greased and floured 9 in round cake pans. Bake @ 350* for 25-30 mins or until toothpick comes out clean. Cool 10 mins; then remove from pans to wire racks. Cool Completely.
Pineapple Frosting:
¼ cup Crisco
6 cups powdered sugar
2 T. softened butter
½ cup pineapple juice
1 t. grated lemon peel
2 t. cream
¼ t. salt
Beat Crisco, butter, lemon peel, and salt until fluffy. Add sugar alternately w/ pineapple juice. Beat in cream. Spread over cake and sides. Sprinkle w/ chopped walnuts.
Grandma Moss