Hummingbird Cake

Shared with me by: Flo C (former neighbor)

Made for Grandpa Biz's 91st Birthday.
Original recipe is from the Ultimate Southern Living Cookbook

Ingredients

  • 3 c. unbleached white all-purpose flour
  • 1 t. baking soda
  • 1 t. salt
  • 2 c. white sugar
  • 1 t. ground cinnamon
  • 3 large eggs, beaten
  • 1 c. canola oil
  • 1-1/2 t. vanilla extract
  • 8 oz. can crushed pineapple, do not drain
  • 2 c. chopped bananas
  • 1 c. chopped pecans

Cream Cheese Frosting

  • 1/2 c. butter, room temp.
  • 8 oz. block of cream cheese, softened (not low-fat)
  • 1 pkg. (16 oz.) powdered sugar, sifted
  • 1 t. vanilla

Instructions

Combine flour, baking soda, salt, sugar and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened (do not beat).

Stir in vanilla, pineapple, bananas and pecans.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 22-25 minutes or until a wooden toothpick inserted in center comes out clean. Do not over bake or cake will be dry.

Cool in pans on wire racks 10 minuets; remove from pans and cool completely on wire racks.

FROSTING: In a medium bowl, with an electric mixer, cream butter or margarine and cream cheese until blended. Add vanilla and powdered sugar; continue mixing until smooth and desired spreading consistency.

Spread cream cheese frosting between layers, on top and on sides of cake. Sprinkle with 1/2 cup chopped pecans on top.

Store in refrigerator.

NOTE: Serves 16