Description

Hummingbird cake is so good but can be so time consuming and difficult to make. This cake makes a great dessert to bring to a large gathering, since with this version, it's easier, takes less time and there are no worries about how to transport the cake a

Ingredients

• Cake:
• 1/2 c. pecans
• 1 1/2 c. sugar
• 1 c. sour cream
• 1/2 c. butter, softened
• 2 eggs
• 1 1/2 c. mashed banana from about 3 large bananas
• 8 oz. can crushed pineapple
• 2 t. vanilla
• 2 c. flour
• 1 t. baking soda
• 3/4 t. salt
• 3/4 t. cinnamon
• Frosting:
• 1 c. butter
• 2 - 8 oz. bars cream cheese, softened
• 5 c. powdered sugar
• 4 t. vanilla

Steps

1. Preheat oven to 375 degrees. Grease and flour a Texas size sheet cake pan, 17-1/2 x 12-1/2 x 1 inch deep.
2. Toast pecans; set aside.** See note below.
3. Mix sugar, sour cream, butter, and eggs on low speed, scraping occasionally for 1 minute. Beat in bananas, pineapple, and vanilla on low for 30 seconds. Beat in flour, baking soda, salt, and cinnamon on medium speed for 1 minute, scraping the sides of the bowl a few times. Stir in toasted pecans.