HummingBird Cake
  • 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.
  1. 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.
  2. 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.
  3. 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.
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. . .