Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
- 3 cups all-purpose flour
- 1¾ cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 3 eggs, beaten
- 1 cup vegetable oil
- 1½ tsp vanilla extract
- 1 cup crushed pineapple
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting
- 1 cup chopped pecans, for decoration
- Preheat the oven to 350 degrees F.
- Add the flour, sugar, baking soda, salt and cinnamon to a bowl and mix well with a whisk or stand mixer.
- Add eggs and oil, stirring with a wooden spoon until dry ingredients are moistened (do not beat).
- Add the vanilla, pineapple, 1 cup of chopped pecans, and bananas and stir until mixed through.
- Divide the batter into three greased and floured 9-inch round cake pans.
- Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Frost with cream cheese frosting, between layers and on top and sides of cake.
- Sprinkle remaining chopped pecans on top, on the sides, or all around the cake.
- Store in the refrigerator.
Makes 1 3-layer cake
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/hummingbird-cake/
3.3.3077