Hummingbird Cake

Ingredients3 cups self-rising flour
2 cups granulated sugar
1 cup vegetable oil
2 very ripe large bananas, mashed
1 can (8 oz.) crushed pineapple
1 teaspoon vanilla extract
4 large eggs, beaten
1 teaspoon ground cinnamon
1/2 cup chopped pecans

Frosting
1 pound confectioners’ sugar
1 (8 oz.) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 tablespoon milk, more if needed
1/2 cup finely chopped pecans

Directions
Preheat oven to 325 degrees.  Grease and flour two 8-inch round cake pans. In a large bowl combine the sugar, oil, bananas, pineapple, vanilla, and eggs.  Blend in the cinnamon and then the flour.   Stir in pecans.  Stir until smooth.  Pour batter into the prepared pans and bake for 25-30 minutes, or until tops spring back. Let cool in pans for 10 minutes, then cool on racks completely.

Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tablespoon of milk in a large bowl with an electric mixer. Beat until smooth. If needed add more milk, 1 teaspoon at a time, to reach desired consistency. Frost between the layers and on the top and sides. Sprinkle with chopped pecans.

Who Dished It Up First
This is a Paula Dean recipe.