Betty's Happy Mother's Day Hummingbird Cake
Instructions
Combine 3 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cinnamon in a large mixing bowl. Add 3 well-beaten eggs and 1 cup vegetable oil, stirring until dry ingredients are moistened. Do not beat. Stir in tablespoon vanilla, an undrained 8-oz. can crushed pineapple, 1 cup chopped pecans, and 2 chopped bananas. Stir just until all ingredients are combined. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees (F) for about 25 minutes, or until a toothpick inserted into the center comes out clean. (My cake layers took only 20 minutes to bake; this will vary with different ovens.) Remove cake layers from oven. Cool in pans for 10 minutes, and then remove from pans and cool completely on a rack or flat surface. Spread Cream Cheese Frosting for Mother's Day Hummingbird Cake between layers and on sides and top of cake. Sprinkle cup chopped pecans over top of cake. Refrigerate until a couple of hours before serving. Store in the refrigerator for up to 2 weeks. Happy Mother's Day, with love --Betty
