Southern Hummingbird Cake

Ingredients

Cake

• 3 cups all-purpose flour, plus more for pans

• 2 cups granulated sugar

• 1 tsp. table salt

• 1 tsp. baking soda

• 1 tsp. ground cinnamon

• 3 large eggs, lightly beaten

• 1 1/2 cups vegetable oil

• 1 1/2 tsp. vanilla extract

• 1 (8-oz.) can crushed pineapple in juice, undrained

• 2 cups chopped bananas (about 4 medium bananas)

• 1 cup chopped pecans, toasted (optional)

• Vegetable shortening

Cream Cheese Frosting

• 2 (8-oz.) packages cream cheese, softened

• 1 cup unsalted butter, softened

• 2 (16-oz.) packages powdered sugar

• 2 tsp. vanilla extract

Optional

• 1 cup pecan halves, toasted

Preparation

1. Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.

2. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Cream Cheese Frosting:

1. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Assemble Cake:

1. Place first cake layer on a serving platter; spread top with 1 cup of the frosting.

2. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.

3. Arrange pecan halves on top of cake in a circular pattern.

Keywords: Dessert Cake