I have always heard about a hummingbird cake but had never seen nor made one. Well, last week I was asked to make a dessert for the men's dinner at church and the first thing that came to mind was a hummingbird cake. I found this recipe over at Ezra Pound Cake and just had to try it. Not only was it DELICIOUS but it was pretty too, if I may say so myself! (pats self on back!) lol
Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans, or spray them with a nonstick spray.
In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs, oil and vanilla; stir just until dry ingredients are moistened.
Stir in pineapple, 1 cup chopped pecans and bananas.
Spoon batter into prepared cake pans. Bake 25 to 30 minutes. Remove from pans, and cool immediately. When the cakes are completely cooled, spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.
In a standing mixer fitted with a paddle attachment, combine cream
cheese and butter; cream until smooth. Add powdered sugar, beating until
light and fluffy. Stir in vanilla. Frost and decorate cake as desire.
(Adapted from a recipe by Mrs. L.H. Wiggins (originally printed in “Southern Living,” Feb. 1978)
Yield: 1 9-inch triple-layer cake)