HummingBird Cake
Why I Love This Recipe
This recipe is from my friend Bre Kemp, I have never actually made it myself since I am saving it for the perfect spring or summer time occasion... But, it is too pretty and yummy not to share. . .
Ingredients You'll Need
3 cups all-purpose flour
1 tsp. baking soda
1 tsp salt
2 cups sugar
1 tsp ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 (8oz) can crushed pineapple, undrained
1 cup chopped pecans (optional)
2 cups chopped bananas
Cream Cheese Frosting
Fresh berries-strawberries, raspberries, blueberries, etc. to decorate the cake and/or you can use more chopped pecans.
Directions
Combine 1st 5 ingredients in a large bowl; add eggs & oil, stiring until dry ingredients are moistened. (Do not beat). Stir in Vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9 inch round cakepans. Bake at 350 for 25-30 min or until a wooden pick inserted into center comes out clean. Meanwhile make the frosting. Cool cake in pans on wire rack for 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans or berries nicely all over top of cake or around the edge. Store in the refigerator.
