Hummingbird Cake (or as we call it Todd's birthday cake ;) ) - My husband request this every year for his birthday (hence the candles on the cake! ;) They say it is called "Hummingbird Cake" because when you eat it you say " emmm emmm" as you eat it. I have to say, it will make you say "emm emm" bc it is delicious! Give it a try!
- 3 cups all-purpose flour
- 2 cups sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3 eggs, beaten
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 can (8oz) crushed pineapple WITH JUICE
- 1 cup chopped pecans
- 3 medium mashed ripe bananas
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, room temperature
- 12-14 oz of confectioners' sugar (I use 12 oz.)
- 1/8 tsp. vanilla extract
- around 3 Tablespoons of fresh squeezed lemon juice
- 1/2 Cup chopped pecans
Preparation:Preheat oven to 350°. Sift or mix (if you don't have a sifter) flour, sugar, salt, baking soda and cinnamon together into mixing bowl. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Slowly, addd powdered sugar, beating with an electric mixer until light and fluffy. Stir in fresh squeezed lemon juice.
Frost each layer (tops only) . Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.