Cakes, Food recipe, Hummingbird Cake
3 Cups flour
2 Cups sugar
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon ground cinnamon
3 Eggs (beaten)
3/4 Cup vegetable oil
1 1/2 Teaspoon vanilla
1 (8 oz.) Can crushed pineapple (un-drained)
1 1/2 Cups chopped pecans
2 Cups chopped bananas
Cream Cheese Frosting
1 (8 oz.) cream cheese, softened
1/2 cup butter softened
1 16 oz. package powdered sugar sifted
1 Teaspoon vanilla
Cream cheese and butter together, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy.
Combine first 5 ingredients in large mixing bowl: add eggs and oil stirring until dry ingredients are moistened. Do not beat.
Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased, floured 9 inch cake pans. Bake at 350 degrees for 25 to 30 minutes.
Cool in pans 10 minutes, then remove from pans and cool completely. Spread frosting between layers and on top. Spread 1/2 cup pecans on top of cake.