Hummingbird Cake

Hummingbird Cake

Cake Layers:

• 3 cups all-purpose flour, plus more for pans
  
• 2 cups granulated sugar
  
• 1 tsp. salt
  
• 1 tsp. baking soda
  
• 1 tsp. ground cinnamon
  
• 3 large eggs, lightly beaten
  
• 1 1/2 cups vegetable oil
  
• 1 1/2 tsp. vanilla extract
  
• 1 (8-oz.) can crushed pineapple in juice, undrained
• 2 cups mashed ripe bananas (about 4 medium bananas)
  
• 1 cup chopped pecans, toasted
  
• Crisco for greasing the cake pans
  

Cream Cheese Frosting:

• 2 (8-oz.) packages cream cheese, softened
  
• 1 cup unsalted butter, softened
  
• 2 (16-oz.) packages powdered sugar
  
• 2 tsp. vanilla extract
  

Additional Ingredients:

• 1 cup pecan halves, toasted
• 1 c. shredded coconut
  

Directions

1. Make cake batter:
   Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
   
2. Add batter to cake pans:
   Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

1. Bake cake layers:
   Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

2. Prepare the Cream Cheese Frosting:
   Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes
   
   
3. Assemble Cake:
   Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
   Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.

      Sprinkle shredded coconut over the top and arrange pecan halves on top of cake in a circular pattern.


Enjoy !