Hummingbird Cake Recipe
Photo source: Grandmother's Kitchen
A classic and delicous moist layered cake recipe topped with pecans.
3 cups all purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, not drained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup pecans for garnish
Preheat oven to 350˚F.
Grease and lightly flour 3 nine inch round cake pans.
In large mixing bowl, combine flour, sugar, baking soda, salt and cinnamon and mix well.
Stir in eggs, oil, and vanilla and stir until dry
ingredients are moistened - do not beat.
Fold in crushed pineapple, pecans, and bananas.
Spoon batter into the cake pans and bake for 25 to 30 minutes or until a cake tester or toothpick inserted in center comes out clean. Cool in pans on wire rack for 20 minutes and then remove from pans. Cool completely.
Combine cream cheese and butter, beating until smooth.
Add confectioners'sugar and vanilla extract; beat until light and fluffy.
Spread frosting between layers, on top, and sides of cake.
Garnish with pecans as you please.
Refrigerate at least 24 hours before serving.