HUMMINGBIRD CAKE
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 large eggs, beaten
1 ½ cups vegetable oil
1 (8-oz) can crushed pineapple, undrained
2 cups chopped pecans (divided use)
2 cups chopped bananas
1 ½ teaspoons vanilla extract
Preheat oven to 350 F. Pam-inize 3 (9-inch) round cake pans. Set aside.
Combine flour, sugar, baking soda, cinnamon and salt in a large bowl and stir until well blended.
Add the eggs and oil, and stir until the dry ingredients are moistened, taking care not to beat them.
Stir in the pineapple and juice, 1 cup of the nuts, the bananas and vanilla.
Divide the batter evenly among the prepared pans.
Bake until a toothpick inserted into the center of the cakes comes out clean, about 25 to 30 min.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto racks to cool completely.
Spread the icing between the layers, stacking them on a cake plate. Ice the top and sides of cake, and sprinkle remaining nuts over the top.
ICING
2 (8-ounce) packages of cream cheese ½ pound (2 sticks) butter
2 (16-oz) boxes powdered sugar, sifted 2 teaspoons vanilla extract
Combine cream cheese and butter, both at room temperature.
Add powdered sugar. Add vanilla extract.
Beat until light and fluffy.
Makes 10 to 12 servings.