Southern Hummingbird Cake

Preheat oven to 325*

Grease and flour three 8 or 9 inch round cake pans.

In a large bowl, combine flour, sugar, salt, baking soda, oil, 1/2 cup pecans, bananas, pineapple with juice, vanilla, cinnamon and beaten eggs. Stir well until smooth.

Pour batter into the 3 pans and bake for 23-26 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely.

Make the icing (below) by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.

*Note if using self-rising flour omit the baking soda and salt*

Frosting Recipe

1 pound box confectioners’ sugar
8oz package cream cheese- room temp
1 – stick butter, softened (1/2 cup)
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans