Week 17: Hummingbird Cake

Greetings dear readers!
We are blessed to have woods on three sides of our property and have a wonderful variety of feathered friends.  I thought this month would be a great time to make a Hummingbird Cake since our hummingbirds return to our feeders every April.  We love to sit outside and watch these beautiful little birds.

I have seen this recipe for years and years  in Southern Living magazines and many, many cookbooks; but have never made it before today.  Southern Living says that the Hummingbird Cake is their most requested recipe.  I mentioned that I was baking it this week to three friends and they all three said it was their favorite cake.  My friend, Robbin, was actually baking one this week too!
I packed the finished cake in a cake holder and sent it with my husband on a men's retreat.

Hummingbird Cake
Southern Living, 1990 Recipe Edition

3 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 Cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
3/4 cup Canola oil
1 1/2 teaspoons vanilla extract
1 (8 oz.) can crushed pineapple, undrained
2 Cups mashed bananas
1 Cup chopped pecans

1. 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.
2. 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.
3. Once the cake is completely cool, frost with cream cheese icing.

Cream Cheese Frosting

1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
1 (16 oz.) package powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)

 Beat cream cheese at medium speed with an electric mixer until smooth.  Gradually add powdered sugar, beating until light and fluffy.  Stir in vanilla

Preparation

1. 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. Stir in vanilla.

Happy Baking!
Julie