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