Hummingbird Cake

This is one of what I consider the four great southern cakes.  This one has the least alcohol but the most variation in flavor.  You’ve got banana, rum, pineapple, cinnamon, ginger, and pecan.  It’s a quick trip to the island with frosting. I hope you like it.
3 cups AP flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger powder
3 ripe bananas, smashed
8 oz crushed pineapple
1 1/2 cups oil
3 large eggs
1 1/2 teaspoons vanilla
1 1/2 teaspoon rum
1/2 cup pecans, chopped
Frosting:
8 oz butter, softened
8 oz cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon salt
3 cups powdered sugar
Pecans to decorate
In a large bowl, mix flour, salt, cinnamon, ginger, and baking powder
Mix sugar and eggs in a separate bowl
Add mixture to flour
Add oil and mix
Add vanilla and rum
Mash bananas and add to mixture
Add pineapple and mix
Add pecans and mix
Preheat oven to 350
Place batter evenly in  3 8-inch cake tins
Bake for 22-28 minutes until a tooth pick comes out clean
Let cool
Even top with a serrated knife
Chop pecans for top
Mix softened butter and cream cheese
Add vanilla and salt and mix for 30 seconds
Add powdered sugar a cup at a time until smooth and tasty
Frost layers and decorate with pecans
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