Southern Hummingbird Cake
3 - cups all purpose flour
2 - cups granulated sugar
1 - tsp baking soda
1/2 - tsp salt
3/4 Cup vegetable oil
1/2 cup chopped pecans (optional)
2 -3 very ripe bananas – mashed (about 1 3/4 cups)
1 can (8oz) crushed pineapple, with juice
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
3 large eggs, beaten
1 pound box confectioners’ sugar
8oz package cream cheese- room temp
1 - stick butter, softened (1/2 cup)
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans
Preheat oven to 325F Grease and flour three 8 or 9 inch round cake pans.
In a large bowl, combine flour, sugar, salt, baking soda, oil, 1/2 cup pecans, bananas, pineapple with juice, vanilla, cinnamon and beaten eggs. Stir well until smooth.
Pour batter into the 3 pans and bake for 23-26 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely.
Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth.
If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.
*Note if using self-rising flour omit the baking soda and salt*: I got in a pinch and did not have any baking spray or shortening. Can you believe that, I couln't. I did not know what to use to substitute to grease the cake pans.
I read around and saw that you could grease the cake pans with butter, then lightly flour. It worked the cakes popped right out of the pans. Paula would be so proud that Iadded that little extra bit of butter!!!