Hummingbird Cake

 INGREDIENTS

Cake Layers

3 cups all-purpose flour

2 cups sugar

1 tsp salt

1 tsp baking soda

1tsp ground cinnamon

3 eggs, slightly beaten

1 1/2 cups vegetable oil

1 1/2  tsp vanilla

1 can (8 oz.) crushed pineapple in juice, undrained

2 cups chopped bananas (about 4 medium bananas)

1 cup chopped pecans, toasted

Vegetable shortening & flour for pans

Cream Cheese Frosting

2 pkgs. (8 oz.) cream cheese, softened

1 cup butter, softened

2 pkgs. (16 oz.) powdered sugar

2 tsp vanilla

Additional Ingredient

1 cup pecan halves, toasted

DIRECTIONS

Prepare the Cake Layers: Preheat oven to 350°F. Whisk together the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring just until the dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and chopped pecans.

Divide the batter evenly between 3 well-greased (with shortening) and floured 9" round cake pans.

Bake 25-30 minutes until wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks and cool completely, about one hour.

Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high and beat until fluffy, 1-2 minutes.

Assemble Cake: Place first cake layer on a serving platter and spread top with 1 cup of the frosting. Top with second cake layer and spread with 1 cup frosting. Top with last cake layer and spread remaining frosting over the top and sides of the cake. Arrange pecan halves on top of the cake in circular pattern.

via Southern Living