Hummingbird Cake Recipe

Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
3 eggs, slightly beaten
¾ cup vegetable oil
1 ½ tsp. vanilla extract
One 8-oz. can crushed pineapple ( do not drain)
2 cups mashed ripe bananas
1 cup finely chopped pecans

Pecan-Cream Cheese Frosting
One 8-oz. package cream cheese, softened
¼ cup (1/2 stick) butter, softened
One 16-oz. box confectioners’ sugar
1 tsp. vanilla extract
½ cup finely chopped pecans

To make the cake, heat the oven to 350°F. Grease and flour three 8-inch or two 9-inch round cake pans and set aside. Combine the flour, sugar, cinnamon, baking soda, and salt in a large bowl, and use a fork to mix well.


With a Large wooden spoon, mix in the beaten eggs, oil, vanilla, pineapple, bananas, and pecans. Mix well, stirring gently just enough to blend everything into a good, thick, nubby batter.

Divide the batter evenly among the cake pans and bake at 350° for 20-25 minutes, until the cakes are nicely browned and pulling away from the sides of the pans.

Cool the cakes in the pans on wire racks for about 15 minutes. Then gently turn out the cakes onto wire racks or plates. Turn the layers top side up and let them cool completely.

To make the frosting, in a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners’ sugar and vanilla and beat until the frosting is fluffy and smooth. Scrape the bowl once or twice. Add the pecans, and stir well.

To complete the cake, place one layer, top side down, on a cake stand or serving plate, and spread frosting on the top. Place the second layer, top side up on the first. Frost the sides and then the top. Refrigerate the cake for 30 minutes to help the icing set.