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Hummingbird Cake

Hummingbird Cake

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Cook Time 25 minutes
Total Time 25 minutes
Course Cakes, Desserts
Cuisine Southern
Servings 12

Ingredients
  

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3 large eggs beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp vanilla
  • 1 can crushed pineapple undrained
  • 2 cups bananas choped
  • 1 cup pecans
  • shortening
  • 1/2 cup pecans chopped

Cream Cheese Frosting

  • 2 pkgs cream cheese (8 oz) softened
  • 1 cup butter softened
  • 2 pkg confectioners sugar (16 oz) sifted
  • 2 tsp vanilla

Instructions
 

  • Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
  • Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  • Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Cream Cheese Frosting

  • Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.

Notes

pineapple-banana spice cake with cream cheese frosting
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