The Hummingbird Cake has to be hands down the best cake I have ever had (and I have had a lot of cake). This cake is all the rage right now in the world of sweets & cakes, and for good reason because it is delicious! My mom, Lorri, made it for a bridal shower I was throwing for my friend, and it was a huge hit! This type of cake satisfies even the non-cake lovers, because it isn’t too sweet, and is more like a banana bread cake with nuts and cream cheese frosting.

INGREDIENTS

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8-ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

Cream Cheese Frosting

1/2 cup chopped pecans

Preparation

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 pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in 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.

Stylishly Yours,

Dani