Hummingbird Cake

By Birgitta

Adapted from a recipe by Mrs. L.H. Wiggins (originally printed in “Southern Living,” Feb. 1978).

Photo: Ezra Pound Cake

Ingredients

• Cream Cheese Frosting:
• 3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 eggs, beaten
• 1 1/2 cups vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, undrained
• 2 cups chopped pecans, divided
• 2 chopped bananas
• 2 (8-ounce) packages cream cheese, room temperature
• 1 cup (2 sticks) butter, softened
• 2 pounds powdered sugar
• 2 teaspoons vanilla extract

Details

Servings 1
Adapted from ezrapoundcake.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans, or spray them with a nonstick spray.

2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs, oil and vanilla; stir just until dry ingredients are moistened.

3. Stir in pineapple, 1 cup chopped pecans and bananas.

4. Spoon batter into prepared cake pans. Bake 25 to 30 minutes. Remove from pans, and cool immediately. When the cakes are completely cooled, spread frosting between layers and on top and sides of cake. Sprinkle with 1 cup chopped pecans.

In a standing mixer fitted with a paddle attachment, combine cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla.