Hummingbird Cake

No hummingbirds were harmed in the making of this cake!

**Notes I will double the frosting recipe next time - needs more frosting.**

Cake
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-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans

Ingredients

Combine first 5 ingredients in a large bowl; add eggs and oil.

Stirring until dry ingredients are moistened.

Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cake pans.

Frosting Ingredients

Slice and Enjoy!!!

Preparation
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 cake pans. 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 (see below) between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Yield
16 servings
Nutritional Information
Calories: 642
Fat: 34.2g
Cholesterol: 71mg
Sodium: 312mg

Ultimate Southern Living Cookbook, Southern Living, JANUARY 1999


Frosting:

1 (8-ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 (16-ounce) package powdered sugar, sifted
1 teaspoon vanilla extract
Preparation
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.
Yield
3 cups
Nutritional Information
Calories: 71
Fat: 3.6g
Cholesterol: 10mg
Sodium: 34mg

Southern Living, JANUARY 1999