Hummingbird Cake (from Southern Living Magazine)
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, undrained
1 cup chopped pecans
2 cups chopped bananas (about 4 bananas)
Cream Cheese Frosting (recipe below)
1/2 cup chopped pecans, lightly toasted
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat, stir with a spoon). Stir in vanilla, pineapple, 1 cup of pecans, and bananas. Pour batter into three greased and floured (or use baker's joy) 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove cake layers from pans and allow to 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 of cake. Store in the refrigerator.
Cream Cheese Frosting
1 (8 oz) package cream cheese, softenend
1/2 cup butter, softenend
1 (16 oz) box powdered sugar
1 teaspoon vanilla extract
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. Beat in vanilla.
