Hummingbird Cake
Hummingbird Cake
    Ingredients
    For the Cakes:
    For the Cream Cheese Frosting:
    Instructions
    Step 1
    1. Toast the pecans in a dry skillet over medium heat for about 5 minutes, stirring constantly. Do not burn.
    Step 2
    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 3
    1. Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
    Step 4
    1. 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 5
    1. 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 6
    1. 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.