Here is a perfect holiday cake! Hummingbird Cake is bursting with flavor, so moist, and with 3 layers and velvety cream cheese frosting, it’s sure to impress!
Hummingbird Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
2 cups chopped pecans, divided
2 cups chopped bananas
3 eggs, beaten
1 1/2 cups canola oil
1 1/2 teaspoons vanilla
1 – 8 oz. can crushed pineapple, drained
Preheat oven to 350 degrees.
Combine dry ingredients in a large mixing bowl. Add eggs and oil. Stir until moistened. Add vanilla, pineapple, bananas, and 1 cup of pecans. Spoon batter into 3 greased and floured 9″ cake pans. Bake at 350 degrees for 25 to 30 minutes or until done. Cool in pans for 10 minutes. Remove and cool completely. Frost cake with Cream Cheese Frosting below. Spread remaining cup of pecans on top.
Cream Cheese Frosting
1 8 oz. pkg cream cheese, softened
1/2 cup butter, softened
1 – 16 oz. box confectioner’s sugar
1 teaspoon vanilla
Combine cream cheese and butter. Add sugar, beating until light and fluffy. Add vanilla.
