Hummingbird Cake By The Dinner Belle
By: Tracy Wilson
Published: Saturday, April 23, 2011 - 6:26am

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 can (8- ounce) crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
For Icing:
1 package (8- ounce) cream cheese, softened
1/2 cup butter or margarine, softened
1 package (16- ounce) powdered sugar, sifted
1 teaspoon vanilla extract

Preparation

1 Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) 2 Stir in vanilla, pineapple, 1 cup pecans, and bananas. 3 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. 4 Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. 5 Cream Cheese Icing 6 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.

Comments:
CarolNikkie

My goodness...a real old-fashioned cake like my Mama used to make when I was young!  This sounds and looks like a winner!  Thanks for sharing! ~0;-)