Hummingbird Cake (The Most Requested Recipe In Southern Living Magazine's History)
When I came across this recipe, I just HAD to make it so I did, and I wasn't disappointed. It's been around for many years, and it is astonishingly delicious! It's probably the best cake that I have ever made. They say it got it's name because with every bite you want to "hum" with delight! It is similar to carrot cake, but made with crushed pineapple and bananas. It's super moist and super easy to make!
Here's what you need:
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups oil
1 8 oz. can crushed pineapple--do not drain
2 cups bananas, mashed (about 4 large bananas)
1 cup pecans or walnuts (I used pecans)
INSTRUCTIONS:
1. Combine flour, sugar, baking soda, salt and cinnamon.
2. Mix together with whisk. Add eggs, vanilla, oil, pineapple, bananas and pecans and mix until all ingredients are moistened.
3. Spray 3 (9 inch) round cake pans or one 9x13 baking pan with cooking spray. Bake in preheated oven at 350 degrees, for 30-35 minutes until the cake center is done. Let cool thoroughly. Frost with cream cheese frosting and top with chopped nuts.
CREAM CHEESE FROSTING
1 stick of unsalted butter, room temperature
2 (8 oz) packages cream cheese, room temperature
2 lbs. confectioners (powdered) sugar
2 teaspoons vanilla extract
1/2 cup finely chopped pecans
INSTRUCTIONS:
Cream butter, cream cheese and vanilla together with a mixer. Gradually add powdered sugar until blended well. Ice cake and sprinkle with pecans.
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