OLD SCHOOL HUMMINGBIRD CAKE - OLD SCHOOL SOUL FOOD

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5 from 1 vote

OLD SCHOOL HUMMINGBIRD CAKE

This is a yummy moist cake

Simple to make

Prep Time30

Cook Time1

Course: Dessert

Cuisine: Southern Comfort

Keyword: CAKE, HOMEMADE CAKE, OLD SCHOOL SOUL FOOD

Servings: 8

Author: JEFFERY WILLIAMS

Cost: 10.00

Ingredients

3 CUPS ALL PURPOSE FLOUR
2 cups granulated sugar
1 tsp salt
1 tsp baking powder
1 tsp ground cinnamon
3 ea whole eggs
1 1/2 cup veg oil
1 1/2 tsp vanilla
1 8oz can crushed pineapple
2 cups mashed bananas
1 cup chopped pecans(toasted)
2 8oz pkg cream cheese
1 cup salted butter
32 oz powdered sugar
2 tsp vanilla

Instructions

Step 1
Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
Step 2
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Step 3
Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
Step 4
Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Step 5
Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake
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