Cakes & Frostings

Hummingbird Cake

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, and vanilla into a mixing bowl. Beat until smooth.

Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan. Bake in oven for about 70 minutes. Turn cake out onto rack and cool for 20 minutes.

Cream Cheese Frosting:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Spread cream cheese frosting on Hummingbird Cake. Refrigerate cake.