Hummingbird Cake

As Mother’s Day approaches, I always think about this special cake. This was often a very special treat on Mother’s Day. Maybe you’ll fix it for your mother this Mother’s Day‚Ķor even for yourself. Enjoy!

Hummingbird Cake

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs, beaten
1 1/2 cup oil
1 1/2 tsp vanilla
1 (8 1/2 oz) can crushed pineapple
1 cup chopped pecans
2 cups mashed bananas

In a large mixing bowl, combine dry ingredients; add eggs and oil, stirring until dry ingredients are moistened, Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 well greased and floured 9-inch cake pans. Bake at 350 degrees for 25 minutes until cake tests done. Cool in pans 10 minutes; remove from pans and cool.

Frosting:

1 (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 (16 oz) package powdered sugar
1 tsp. vanilla
1 cup chopped pecans

In a small bowl, combine cream cheese and butter. Mix until smooth. Add powdered sugar. Stir in vanilla. Spread frosting between layers on tops and sides. Sprinkle with pecans.

This is soooooooooooooo good! Enjoy!

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