Hummingbird Cake

Last year, Shug’s birthday cake was the Baked Alaska at Antoine’s in New Orleans. This year – since we stayed in town – rather than getting something from a bakery, I wanted to make him a cake myself. And since my baby likes bananas and pineapple, what better than a Hummingbird Cake?

3 cups flour
2-1/2 cups sugar
1 tsp baking soda
1 tsp salt
3 large eggs, beaten
3/4 cups vegetable oil
1 tsp vanilla extract
8oz can crushed pineapple, with juice
1 c. pecans, chopped roughly plus another cup or so for outside of cake
2 bananas, chopped
Cream Cheese Icing:
2 packages (8 oz) cream cheese, softened
2 sticks butter (1 cup), softened
2 lbs. confectioner’s sugar
1 tsp vanilla extract
Preheat the oven to 350*. Butter and flour three 8″ cake pans. Place a circle of parchment paper in the bottom of each to make certain the cake won’t stick.
Put the flour, sugar, baking soda, and salt in the Kitchenaid and mix together.

Add the eggs one at a time until each is incorporated, then the oil. Next, add the pineapple with juice, bananas, vanilla, and pecans. Be careful not to overmix! If the batter seems a little ‘loose’, add a bit more flour until you get a good batter consistency.

Pour the cake batter into the cake pans and bake at 350* until set, about 25-35 minutes.

When the cakes are cool, make the icing. Just beat together the cream cheese, butter, confectioner’s sugar, and vanilla in the Kitchenaid:

Spread the icing between each layer of the cake and all along the top and sides. Sprinkle with pecans all over:

Shug loved it – okay, we all loved it. Yum!

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