Regina's Hummingbird Cake

Name: Regina's Hummingbird Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 16 serving(s)
Ingredients: 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon cinnamon; 2 eggs, beaten; 1 cup oil; 1 (8 ounce) can crushed pineapple, undrained; 2 cups bananas, diced; 2 1/2 teaspoons vanilla extract, divided; 1 cup nuts, chopped; 1 (8 ounce) package cream cheese, softened; 1 (1 lb) box powdered sugar; 1/2 cup butter, softened (1 stick)

Submitted by herby

"This is one of those cakes that people request (beg) my mom to make for any reason they can come up with."

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Ready In:: 55mins
Ingredients:: 13
Serves:: 16

ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs, beaten
1 cup oil
1 (8 ounce) can crushed pineapple, undrained
2 cups bananas, diced
2 ¹⁄₂ teaspoons vanilla extract, divided
1 cup nuts, chopped
1 (8 ounce) package cream cheese, softened
1 (1 lb) box powdered sugar
¹⁄₂ cup butter, softened (1 stick)

directions

Combine dry ingredients in large bowl; stir in eggs, oil, pineapple, bananas, 1 1/2 teaspoon vanilla, and nuts.
Pour into greased and floured 13x9x2 inch cake pan; bake at 350 for 40 minutes or until wooden tooth pick inserted in center comes out clean.
Cream together cream cheese and butter : add powdered sugar beating until smooth. Stir in remaining 1teaspoon vanilla. Spread on cooled cake.
NOTE: Cake becomes more moist 3 or 4 days after it'sbaked-so always make it ahead.