Hummingbird Cake

Post date: May 21, 2016 9:09:35 PM

3 cups all purpose flour

2 cups sugar

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

3 large eggs, lightly beaten

1 1/2 cups vegetable oil

1 1/2 tsp. vanilla

1 (8 oz.) can crushed pineapple, undrained

2 cups chopped bananas

2 cups chopped toasted pecans, divided

Shortening

Cream cheese frosting

Directions:

Preheat oven to 350. Whisk together flour and next four ingredients in a large bowl. Add eggs and oil and stir just until dry ingredient are moistened. Stir in vanilla, pineapple, bananas and 1 cup toasted pecans.

Spoon batter into 3 well greased 9 inch round cake pans. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean. Transfer cakes to a wire rack and allow to cool for about 1 hour.

Place first cake on a platter and frost the top with about 1 cup of cream cheese frosting. Top with second layer of cake and repeat the frosting. Place the third layer on top and frost the top and sides of the cake. Sprinkle remaining pecans over the top of the cake.

Frosting:

2 (8 oz.) pkgs. of cream cheese, softened

1 cup butter, softened

2 (16 oz.) pkgs. of powdered sugar

2 tsp. vanilla

Beat butter and cream cheese at medium speed until smooth. Gradually add powdered sugar, beating at low speed until blended. Add vanilla. Increase speed to medium high; beat 1 -2 minutes until light and fluffy. Use immediately. Makes about 5 1/2 cups.