Hummingbird Cake by lsb

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Hummingbird Cake
Submitted by lsb on March 31, 2005 at 2:38 pm

Description
Hummingbird Cake

Summary
Yield: 0 File under: cakes

Instructions
I got this recipe from Bevelyn Blair's Country Cakes cookbook, a book I use quite often. I often mix the extra cup of nuts directly into the frosting. Ms. Blair notes that this cake can also be baked in a tube or Bundt pan.

3 cups cake flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
3 eggs, beaten
2 cups chopped bananas
1 1/2 c. vegetable oil
1 1/2 teaspoons vanilla
1 (8 ounce) can crushed pineapple, undrained
2 cups chopped pecans, divided

Combine dry ingredients; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 3 well-greased and floured 9-inch pans. Bake at 350 degrees for 25 - 30 minutes. Cool in pans 10 minutes; remove and cool completely. Spread frosting between layers and on top and sides. Sprinkle with 1 cup pecans.

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
1 (16 ounce) package confectioners sugar
2 teaspoons vanilla extract

Combine cream cheese and butter, beating until light and smooth. Add sugar and vanilla and blend well.

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