Grandpa Kline's Poppycock {Not Your Average Caramel Corn}

Always moist; never dry. This cake is my personal favorite. Bananas, pineapple and pecans are the perfect combination; and cream cheese frosting is the perfect finish! I remember this cake being served for my great grandmother Gi Gi's ninetieth (or close) birthday. She is very special to me, because I am named after her (and for many other reasons, one of which is that she was the mother of our Grammie!). For as long as I can remember, this cake makes the rotation of birthday favorites! The original recipe came from the coveted St. John's United Methodist Church (Anderson, S.C.) cookbook. If you can ever get your hands on a copy of that cookbook, it is one worth having.

Hummingbird Cake
Ingredients:

• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 2 cups sugar
• 1 teaspoon salt
• 3 eggs, beaten
• 1 1/2 cups vegetable oil
• 1 (8 ounce) can crushed pineapple
• 2 cups mashed bananas (the "riper" the better)
• 1 1/2 teaspoons vanilla
• 1 cup chopped pecans

Directions:

1. Combine dry ingredients in large mixing bowl
2. Add eggs and oil, stirring until moistened (do not beat)
3. Stir in vanilla, pineapple, 1/2 cup nuts and bananas
4. Spoon batter into 3 well greased and floured 9-inch cake pans
5. Bake at 350 degrees for 25 to 30 minutes or until cake tests done
6. Cool in pan 10 minutes, remove, cool completely
7. Frost and sprinkle with remaining 1/2 cup nuts

Cream Cheese Frosting

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1 stick butter
• 1 teaspoon vanilla
• 1 pound box of powdered sugar

Directions:

1. Beat cream cheese, butter and vanilla
2. Gradually add sugar until creamy and smooth

Carrie