Old-Fashioned Hummingbird Cake

Summary
Prep time	30 min
Cook time	30 min @ 350°
Source	LoveBakesGoodCakes.com
Yield / serves	12-14 servings
Rating	Very good

Ingredients

For the cake

• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 2 cups mashed ripe bananas (about 3-4 medium)
• 1 1/2 cups vegetable oil
• 1 can (8 oz.) crushed pineapple, undrained
• 1 1/2 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts

For the frosting

• 1 pound (16 oz.) cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 2 pounds (32 oz.) powdered sugar
• 2 teaspoons vanilla extract
• Additional toasted and chopped pecans for the top, if desired

Preparation

Preheat oven to 350°F. Grease and flour three 9-in. round cake pans. Set aside.

In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add the eggs, bananas, oil, pineapple and vanilla. Beat until well combined. Stir in the nuts. Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes or until a toothpick inserted near the center tests clean. Cool 10 minutes; then remove the cakes from the pans to wire racks to cool completely.

Combine all of the frosting ingredients in a large mixing bowl. Beat until the mixture is well combined. Spread the frosting between the layers and over the top and sides of the cake. Sprinkle with additional nuts, if desired.