Hummingbird Cake

This light and tastey dessert is great for summer potlucks and picnics.

• Ready In: 50 mins
• Serves: 14-16

Ingredients

• Cake

• 3  cups flour
• 2  cups sugar
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 2  cups  finely chopped bananas
• 3⁄4 cup  chopped  nuts (optional)
• 1 1⁄4 cups  vegetable oil
• 3  eggs, beaten
• 1  teaspoon vanilla
• 1 (8 ounce) can crushed pineapple, undrained

• Frosting

• 8  ounces cream cheese, softened
• 1⁄2 cup butter, at room temperature
• 1  teaspoon vanilla
• 3  cups powdered sugar
• 1 -3  tablespoon milk

Directions

1. Preheat oven to 350º.
2. Grease and flour 9 or 10-inch tube pan, or 3 9-inch layer cake pans.
3. Set aside.
4. Sift together flour, sugar, baking soda, salt, and ground cinnamon into a large bowl.
5. Add bananas, nuts, oil, eggs, vanilla, and pineapple, stirring by hand (do not use electric mixer).
6. Pour batter into prepared tube pan and bake for 70 minutes, or layer pans for 25-30 minutes.
7. Let cool in pans for 10 minutes, then remove from pans and cool completely on wrack.
8. While cake is cooling, mix cream cheese and butter until combined.
9. Stir in vanilla.
10. Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
11. Frost on cooled cake.