Hummingbird Cake Recipe

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Ingredients

Cost per recipe $10.88 view details

Cake
3 cups all purpose flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 veg oil
2 cups sugar
3 eggs room temp
1 1/2 tsp vanilla extract
2 cups mashed ripe bananas
1 8oz can crushed pineapple in unsweetened juice,( drained about 1 cup)
1/2 chopped pecans
frosting
1 lb (2-8oz pkgs) cream cheese, softened and cut into small pieces
6 tbsp unsalted butter, softened and cut into small pieces
1 1/2 tsp vanillla extract
5 cups sifted confectioners sugar
beat cream cheese and butter until softened add vanilla and beat well, gradually add sugar one cup at a time, beat until smooth and creamy, refridge for about 20 minutes before using

cake
preheat oven to 325
grease and lightly flour 2 9x2 in cake pans then line bottom with waxed paper
sift together the flour, baking soda, cinnamon and salt, set aside
in large bowl with medium speed of mixer beat oil with sugar until smooth about 3 min, add eggs one at a time and beat until smooth about 1 -2 minutes add vanilla. add bananas and pineapple then the dry ingredients in thirds beating after each addition until smooth, stir in pecans. divide batter between pans and bake 40-50 min until tester comes out clean
let cakes cool 10 min before removing from pan. cool completely on wire wrack before icing, garnish with pecans