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Hummingbird Cake


For the cake:

Butter for greasing pan

3 cups flour

2 cups sugar

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

3 eggs, lightly beaten

¾ cup canola oil

1½ teaspoons vanilla extract

8 ounces diced pineapple

2 cups mashed overripe bananas

1 cup pecans, toasted and finely chopped

For the frosting:

16 ounces cream cheese, softened

1 cup butter, room temperature

2 pounds powdered sugar

2 teaspoons vanilla extract

¾ cup chopped pecans, for garnish


1. Make the frosting: In the bowl of stand mixer fitted with a paddle attachment, mix together cream cheese, butter, powdered sugar, and vanilla extract until smooth.

2. Make the cake: Preheat oven to 350 degrees. Grease a 9-x9-inch cake pan. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. In another bowl, mix together the eggs, canola oil, vanilla, pineapple, mashed bananas, and chopped pecans. Add wet ingredients to flour mixture and stir until combined. Pour batter into prepared pan and bake for 20 minutes, or until a toothpick inserted comes out clean.  Allow cake to cool completely on a wire rack.

3. To assemble: Spread frosting over cake and garnish with chopped pecans.

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