Hummingbird Cake

Step 1

Preheat the oven to 350 degrees, Grease and flour three 8 inch pans. (We like to line with parchment paper also.)

Step 2

Combine the first 5 ingredients in a large mixing bowl. Whisk to blend. Add eggs and oil, stirring with a spoon until the dry ingredients are moistened. Do not beat the mixture. Add the vanilla, pineapple, pecans, bananas and stir until combined.

Step 3

Spoon batter into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick comes out clean or with just a few crumbs attached.

Step 4

Cool in pans 10 minutes on cooling rack and remove from pans.

Step 5

Makes 6 cups of batter.

Step 6

Put the softened butter in the bowl of your mixer and mix until smooth.

Step 7

Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.

Step 8

Add the powdered sugar and vanilla. Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid way through. Do not over beat.

Step 9

Makes 6 cups

Step 10

Use immediately or refrigerate. If beaten too long it my become too soft. If this happens, just refrigerate a short time and let it firm up.