Carolyn's Hummingbird Cake

gdseasoning.com

Linda Burke

1, 20 Ounce Can Crushed Pineapple in 100% Pineapple Juice, drained and juiced reserved

3 Cups All Purpose Flour

2 Cups Granulated White Sugar

1½ Teaspoons Baking Soda

½ Teaspoon Salt

1½ Teaspoons Ground Cinnamon

3 Eggs, room temperature, beaten

1¼ Cups Vegetable Oil

2 Teaspoons Pure Vanilla Extract

½ Cup of Reserved Pineapple Juice

2 Cups Ripe Bananas, chopped

1 Cup Reserved Crushed Pineapple (Do not add the remaining pineapple & juice to this recipe. Eat it later or put it in a smoothie.)

1 Cup Chopped Toasted Nuts, Pecans and/or Walnuts

2 to 3 Tablespoons Unsalted Butter, room temperature, for 3 to 9 inch cake pans

All Purpose Flour for the cake pans

subheading: Cream Cheese Frosting:

½ Cup Unsalted Butter, room temperature

12 Ounces Cream Cheese, not low fat, room temperature

3 to 3½ Cups Powdered Sugar

2 Teaspoons Pure Vanilla Extract

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