Hummingbird Cake with Cream Cheese Frosting Submitted by: Cindy | Date Added: 13 Aug 2015

Ingredients

<ul><li>Cake: </li>
<li>3 cups all-purpose flour </li>
<li>2 cups granulated sugar </li>
<li>1/2 tsp salt </li>
<li>2 tsp baking soda </li>
<li>1 tsp ground cinnamon </li>
<li>3 eggs, beaten </li>
<li>1 1/4 cups vegetable oil </li>
<li>1 1/2 tsp vanilla extract </li>
<li>1 can (8 oz.) crushed pineapple, well drained </li>
<li>1 cup chopped pecans </li>
<li>2 cups chopped firm ripe banana </li>
<li> </li>
<li>Frosting: </li>
<li>16 oz cream cheese, softened </li>
<li>1 cup butter, room temperature </li>
<li>2 pounds confectioners' sugar </li>
<li>2 tsp vanilla extract </li>
<li>1/2 to 1 cup chopped pecans</li></ul>

Cooking Instructions

Cake: 
Preheat oven to 350 degrees. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting. 
 
Frosting: 
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla. Frost the tops of all three layers as layering the cake. Then frost side of layered cake. Sprinkle top evenly with the the 1/2 cup to 1 cups chopped pecans.