Saturday, October 22, 2011

HUMMINGBIRD CAKE (Southern Living)

We have a bit of a cake obsession in our circle of friends- fueled by our love for Maxie Bs.  Yes, we are all card carrying frequent flyers :) This cake is a crowd favorite and when we googled the recipe to try and figure out what was in it we found out it was the most requested recipe in Southern Living history.  It is a southern tradition we were happy to find. So here it is...
3 c all-purpose flour
1 t baking soda
1 t salt
2 c sugar
1 t ground cinnamon
3 eggs, beaten
1 c vegetable oil
1 1/2 t vanilla extract
1 (8-oz) can crushed pineapple, undrained
1 c chopped pecans
2 c chopped bananas
Cream Cheese Frosting (recipe below)
1/2 c chopped pecans

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 cake pans. 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 frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting
1 (8-oz) package cream cheese, softened
1/2 c butter, softened
1 (16-oz) box powdered sugar, sifted
1 t vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.