Hummingbird Cake

12 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups chopped bananas
  • 1 cup chopped pecans
  • Shortening
  • Run Spiked Cream Cheese Frosting*
  • 1/2 cup chopped pecans

Preparation

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

*Cream Cheese Frosting

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  •  1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 2 teaspoons of Malibu Rum

Directions

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the rum, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.