This classic three-layer Hummingbird cake is a flavorful, moist cake with crushed pineapple, mashed banana, toasted chopped pecans and frosted with a cream cheese frosting.

Hummingbird Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups mashed ripe bananas
1 1/2 cups toasted chopped pecans - divided use

Cream Cheese Frosting:

1/2 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) package powdered sugar
1 teaspoon vanilla extract

1. Stir together first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, bananas, and 1 cup pecans. Pour batter into 3 greased and floured 9-inch round cake pans.
2. Bake at 350°F (175°C) for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans on wire racks, and cool completely on wire racks.
3. Stir remaining 1/2 cup pecans into Cream Cheese Frosting, if desired, or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and on top and sides of cake.
4. For Cream Cheese Frosting: Beat butter and cream cheese at medium speed with an electric mixer until blended. Gradually add powdered sugar, beating until light and fluffy.
5. Stir in vanilla. Makes enough for 1 (3-layer) cake.

Makes 1 (3-layer) cake.