Since I worked as a Southern Living at Home consultant for so long, I thought it would be fun to give you "the most requested recipe in Southern Living magazine history". I tried the cake out on a friend and it was moist, dangerously good and beautiful!
Hummingbird Cake
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 tsp. ground cinnamon
3 large eggs, beaten
1 cup veg. oil
1 1/2 tsp. vanilla
1 8 ounce can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese frosting
1/2 cup chopped pecans
Combine first 5 ingredients in a large bowl; and eggs and oil, sirring until dry ingredients are moistened. (do not beat). Stir in vanilla, pineapple, 1 cup pecans and bananas.
Pour batter into 3 greased and floured 9 inch round cakepans. Bake at 350 for 25/30 minutes until center comes out clean. Cool in pans on wire racks 10 minutes' remove from pans and cool completely on wire racks.
Spread cream cheese frosting between layers and on top and sides of cake. Sprinkle 1/2 cup chopped pecans on top. Store in refrigerator to set the frosting.
Cream Cheese Frosting:
1 8 ounce pkg. cream cheese, softened
1/2 cup butter, softened
1 16 ounce pkg. powdered sugar, sifted
1 tsp. vanilla
Beat cream cheese and butter at medium speed with mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.
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