A Southern tradition is the most delicious Hummingbird Cake. Filled with banana, pecans and cinnamon, this cake is worth any effort. A great way to use up old bananas.
We have all decided to try to lose weight but Friday family dinners include dessert, laughter and catching up on the work week.
Try it even if you aren't from the south, you won't be disappointed and may start saying Y'all....
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Recipe adapted from Southern Living
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
1 stick of butter, softened
8 oz cream cheese, softened
2 t. vanilla
2 lbs of confectionary sugar
2 to 3 T. milk
1/2 cup chopped pecans
Combine first 5 ingredients in a separate bowl. In another bowl add eggs and oil, combine. Add the dry ingredients and mix until just moistened. Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.