Hummingbird Cake Recipe

3 cups of all-purpose flour, sifted
2 cups of sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8 ounce)can crushed pineapple, drained
2 cups of chopped banana
1 1/4 cup vegetable oil
2 eggs, slightly beaten
1 1/2 teaspoon vanilla
1 cup pecans, finely chopped

For the Frosting:

1 (8 ounce) package cream cheese
1 stick (1/2 cup) of butter
1-1 pound box (4 1/2 cups) of confectioner's sugar
1 teaspoon of vanilla

here's what you need to do:

Preheat oven to 350 degrees F.

Spray 2 9" round cake pans with non-stick cooking spray. Lightly flour the pans and tap out the extra flour.

In a large mixing bowl, mix together the flour, sugar, salt, baking soda and cinnamon. Set aside.

In another bowl, mix together the pineapple, bananas, vegetable oil, eggs, vanilla and pecans.

Pour the wet ingredients into the dry ingredients and mix by hand just until smooth. Do not beat.

Spread evenly into pans and bake for 30 to 40 minutes until cake springs back when pressed in the center. Allow to cool for 10 minutes in the pan before removing from pan to a wire rack to finish cooling. Allow cake to cool completely before frosting.

For the frosting:
Beat cream cheese and butter together with an electric mixer until smooth and creamy. Turn the mixer down to low speed and gradually add the the confectioner's sugar. Add the vanilla and continue beating until smooth. Refrigerate until ready to use.

I hope you enjoy this recipe for Hummingbird Cake!

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