Hummingbird Cake

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 can (8oz) crushed pineapple, well drained
• 1 cup chopped pecans
• 2 cups chopped ripe banana

Cream Cheese Frosting Ingredients

• 8 oz. pkg. cream cheese, softened
• 1 cup butter, softened
• 16 oz. pkg. powdered sugar
• 1-2 teaspoons vanilla extract
• 1 cup chopped nuts

Combine dry ingredients (first five) in large mixing bowl. Add eggs and vegetable oil stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas. Spoon batter into 2 greased and floured 9 inch pans. Bake at 350 degrees for 30-35 minutes. Cool in pan for 10 minutes. After removing from pans, allow to cool completely.
Frosting: Combine cheese and butter until smooth. Add sugar, beating until light and fluffy. Stir in vanilla and pecans. Spread between the layers and on the top and sides of the cake.






Courage does not always roar. Sometimes, it is the quiet voice at the end of the day saying, “I will try again tomorrow.” ~Unknown