Hummingbird Cake

with cream cheese frosting

Gather the ingredients - For the Cake * Flour * Cinnamon * Baking powder * Salt * Vegetable oil * Sugar * Eggs * Vanilla extract * Crushed pineapple * Mashed bananas * Pecans For the Frosting * Butter * Cream cheese * Powdered sugar * Milk

Whisk together the flour, cinnamon, baking powder, and salt.  Set aside.

In a large mixing bowl, whisk the oil and sugar together until smooth.

Add in the eggs and vanilla extract, whisking again until combined.

Slowly add the flour mixture into the oil mixture until combined.

Add in the canned crushed pineapple, mashed bananas, and pecans.  Stir until combined.

Transfer the batter to the prepared baking pan and bake for 30-35  minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat  together the butter and cream cheese until light and fluffy - about 2-3  minutes.

- Add the powdered sugar 1 cup at a time until fully combined. - Slowly add in the milk until your desired consistency is reached, it should be spreadable, yet not too wet.

Spread the frosting over the cooled cake and garnish with chopped pecans.

Full recipe at