Hummingbird Cake

3 cups All purpose flour
1 teaspoon Baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup Vegetable oil
1 1/2 teaspoons vanilla extract
1 8 oz can crushed pineapple
2 cups chopped bananas
Cream Cheese Frosting:
1/2 cup chopped pecans

Cream Cheese Frosting:
1 8 oz package cream cheese, softened
1/2 cup butter, softened
1 16 oz package powdered sugar, sifted
1 teaspoon vanilla extract

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting:

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

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