Hummingbird Cake
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 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
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 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.
Spread Cream Cheese Frosting between layers and on top and sides of
cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.
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