Hummingbird Cake

 

Ingredients

• 3 cups All purpose flour
• 1 teaspoon Baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup Vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 8 oz can crushed pineapple
• 2 cups chopped bananas
• Cream Cheese Frosting:
• 1/2 cup chopped pecans

Cream Cheese Frosting:

• 1 8 oz package cream cheese, softened
• 1/2 cup butter, softened
• 1 16 oz package powdered sugar, sifted
• 1 teaspoon vanilla extract

Directions
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting:

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.