Hummingbird Cake

Cake Batter:

1 1/2 c. chopped pecans, divided

3 c. SR flour

2 c. sugar

1 t. cinnamon

3 eggs, beaten

1 3/4 c. mashed ripe bananas (about 4)*

8 oz. can crushed pineapple (do not drain)

3/4 c. oil

1 1/2 t. vanilla

Icing:

8 oz. cream cheese, softened

1 c. powdered sugar

1 t. vanilla

1-2 T. milk

 Preheat oven to 350 degrees. Spray an angel food/Bundt cake pan. Stir together flour, sugar, & cinnamon. Add eggs, bananas* (may substitute applesauce instead, if desired), pineapple, oil, vanilla, and 1 c. pecans. Combine until moistened. Pour in pan. Bake for 1 hour and 10 minutes. Cool cake in pan on a wire rack 15 minutes. Remove from pan and cool completely before adding icing. Prepare icing by combining cream cheese, powdered sugar, vanilla and 1 T. milk with a mixer. Add remaining milk, 1 tsp. at a time until smooth and spreading consistency. Add pecans to icing if desired. Spread over cooled cake. Sprinkle remaining pecans on top. **Icing will look more professional if a thin layer is added first, allowed to dry, then apply a second coat of icing.

Here is a photo of the cake made with the pecans stirred into the cream cheese icing before spreading on the cake. Yummy!

***Can also be made in a 9x13 pan. (same as 2 x 9" pans) Spread in sprayed pan and bake for 40-50 minutes. Cool completely before icing. (Do not add more flour if batter seems runny, the cake will be too dry.)