Hummingbird Cake

Hummingbird Cake

Serves 12.

A great change from the normal layer cake! And for as fancy as it turns out, one would think it requires more work than it actually does. I omitted the nuts, but added coconut. The whole family loved it!
Source: Paula Deen Celebrates!

For the Cake:
3 c. self-rising flour
2 c. sugar
3/4 c. vegetable oil
1/2 c. finely chopped pecans, optional
2 very ripe bananas, mashed
8-oz. can crushed pineapple, with juice
1 t. pure vanilla extract
1 t. ground cinnamon
4 large eggs, beaten

For the Frosting:
1 lb. powdered sugar
8-oz. pkg. cream cheese, softened
6 T. unsalted butter, softened
1 t. pure vanilla extract
1 T. milk, or more if needed
1/2 c. finely chopped pecans, optional

Little Lady Addition:
Coconut!



Preheat oven to 325 degrees. Spray (3) 8" round cake pans with non-stick spray. If your pans tend to stick, lightly flour as well.

In a large bowl, stir to combine flour, sugar, oil, pecans, banana, pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly among prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when lightly touched with your fingertips, 26-28 minutes.

Transfer pans to a wire rack to cool for 10 minutes, and then invert cakes onto wire racks to cool completely.

Prepare frosting using an electric mixer. Combine cream cheese, butter, vanilla, and milk. Slowly cream in powdered sugar. Add more milk, if necessary.

Frost cake - in between each layer and all sides and top. Add coconut, if desired.