Hummingbird Cake
Ingredients
Cake Layers:
3 cups all purpose flour, plus more for pans
2 cups sugar
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8oz) can crushed pineapple in juice, undrained
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening
Cream Cheese Frosting:
2 (8oz) packages cream cheese, softened
1 cup butter, softened
2 (16oz) packages powdered sugar
2 teaspoons vanilla extract
Additional Ingredient:
1 cup pecan halves, toasted
Instructions
Step 1:
Prepare the Cake Layers: Preheat oven to 350 degrees. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistend. Stir in vanilla, pineapple, bananas, and toasted pecans.
Step 2:
Divide batter: Divide the batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Step 3:
Bake: 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.
Step 4:
Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powedered sugar, beating at low sped until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Step 5:
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 of frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.