Hummingbird Cake

Cake Ingredients:

3 Cups self-rising flour
2 Cups granulated sugar
3/4 Cup vegetable oil
1/2 cup chopped pecans
2 very ripe large bananas – mashed
1 can (8oz) crushed pineapple
1 tsp vanilla extract
1 tsp ground cinnamon
4 large eggs, beaten

Icing Ingredients:

1 pound box confectioners’ sugar
8oz package cream cheese- room temp
6 tbs butter, softened
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans

Directions:

Preheat oven to 325*

Grease and flour three 8 inch round cake pans.

In a large bowl, combine flour, sugar, oil, 1/2 cup pecans, bananas, pineapple, vanilla, cinnamon and beaten eggs. Stir well until smooth.

Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency.

Ice between each layer and on the top and sides.

Sprinkle the top with pecans.