Hummingbird Cake

Hummingbird Cake

Important that you mix by hand. I always divide batter by the cupfuls into the 3 pans so layers are even.

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs, beaten
3/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
1 8-ounce can crushed pineapple, undrained
1 cup chopped walnuts
1-3/4 cup mashed bananas

Cream cheese frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 16-ounce package powdered sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup walnuts and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

To make frosting, cream butter and cream cheese. Gradually add powdered sugar, beat until sugar is light and fluffy. Stir in vanilla.

Stir in 1/2 cup walnuts or sprinkle them on top and sides of cake after frosting.

Makes one 3-layer cake that serves 16.